Ingredients:
2 quarts tomato juice
2 to 3 potatoes, cubed
2 pounds stew meat or rump roast cut into chunks
1 teaspoon parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt
ground black pepper
Directions:
1 Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
2 Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.
Makes 12 servings [Previous Recipe][Next Recipe]
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