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1 1/2 lb. stew beef
1 medium chopped onion
5 or 6 potatoes, chopped
4 or 5 carrots, chopped
1 tsp. salt
1 tsp. pepper
2 Tbsp. Tabasco sauce
64 oz. can tomato juice
1 can English peas, drained

Cook stew beef slow; salt, pepper and chopped onions
until tender. Cook potatoes; add salt, cook until tender.
Cook carrots until tender, salt them. After meat and vegeta-
bles are tender, drain vegetables. Add to the meat pot. Add
can of tomato juice to meat mixture; add can English peas
(drained); add hot sauce. Might need to salt and pepper a
little more.

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