Spicy Beef Stew
2 lbs lean beef (preferably chuck roast)
2 large onions, cut into wedges
1 lb new potatoes, cut in half
1 lb baby carrots
1-1/2 Tbsp Italian seasoning
2 tsp beef bouillon granules
2 tsp salt
1 tsp black pepper
2 cans (11.5 oz each) hot and spicy vegetable juice
Cut beef into 1 to 1-1/2-inch cubes; place in a 4-1/2-quart Dutch oven. Add all other ingredients. Bring mixture to a boil over medium-high heat; cover and transfer to oven.
Bake 4 hours at 250 degrees. Do not peek. Do not stir. Garnish with chopped fresh parsley if desired. Serve with cornbread.