|Boneless beef top round steak||12 Ounce|
|Nonstick spray coating||1|
|Low sodium vegetable juice cocktail||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Dried basil||1 Teaspoon, crushed|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Cubed potatoes||3 Cup (48 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Onion||1 Medium, cut up|
|Cold water||1⁄4 Cup (4 tbs)|
Trim fat from beef; cut meat into 1-inch pieces.
Spray a cold large saucepan or Dutch oven with non-stick coating.
Preheat over medium heat.
Brown meat on all sides in the hot pan.
Stir in the vegetable juice cocktail, the 1 cup water, the bouillon granules, basil, garlic, and thyme.
Bring the meat mixture to boiling; reduce heat.
Cover and simmer for 1 hour.
Stir in the potatoes, carrots, celery, and onion.
Return to boiling; reduce heat.
Cover and simmer for 45 minutes more or till the vegetables and meat are tender.
Drain the meat and vegetables, reserving the liquid mixture.
Set meat and vegetables aside.
Pour the reserved liquid into a metal bowl; place the bowl in ice water to solidify the fat in the liquid.
Skim off fat from the liquid.
Add enough water to liquid mixture to equal 2 1/4 cups.
Return liquid to the large saucepan or Dutch oven.
In a small mixing bowl stir together the 1/4 cup cold water and cornstarch; stir into liquid mixture in the saucepan.
Cook and stir till mixture is thickened and bubbly.
Stir in the beef and vegetables.