Hello all, 

Sugar & Spice now has a website. Go to sugarandspiceforthecollegelife.wordpress.com to look up recipies from previous semesters, view the latest recipie, leave feedback, etc. 

Stay warm and eat well! 

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—Sabrina

Ingredients 

• 2 pounds beef stew meat (or venison)
• 4 tablespoons flour
• 4 tablespoons canola or olive oil
• 7 cups V8 juice
• 1 cup chopped onion
• 4 teaspoons gravy enhancer, such as B-V
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 3 potatoes peeled and cubed, about 4 cups worth
• 2 cups carrots, sliced
• 2 cups celery, chopped
• 1 can peas; drained
• Italian or French bread (optional)

Directions

Add flour and meat to a gallon freezer bag; seal bag and mix thoroughly. Set aside. Add four tablespoons of oil to a four-quart Dutch oven. Remove meat from bag and brown over medium-high heat.

When meat is done browning, reduce heat to low and add the V8, then stir in basil, thyme, gravy enhancer, garlic, onion, potatoes, carrots and celery. When the carrots and potatoes have a few minutes left of cooking time add the peas.

Serve with Italian or French bread if desired.

Time: 75 minutes

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Servings: 16 one scup servings

Total cost is about $20 (less than $3 per serving)