Better than Bouillion is the best. And they make a lower salt version that is fantastic. Pensey's also has a fantastic product - but I do prefer the Better than Bouillion. If you have not tried the Turkey from BTB - it is a must have for turkey gravey and soups. Teresa

My Mom often asks me to make the V8 stew, it is her favorite. Beef stew with V8 From Better homes and gardens new cook book 2 TBL all purpose flour 1 pound beef or pork stew meat 2 TBL cooking oil 3 ½ cups vegetable juice cocktail ½ cup chopped onion 2 teaspoons instant beef bouillon granules 2 cloves garlic, minced ½ tsp dried basil, crushed ½ tsp dried thyme, crushed 2 ¼ cups cubed, peeled potatoes 2 cups sliced carrots 1 cup sliced celery Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover, simmer 1  1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots, and celery. Cover; simmer 30 minutes more. Skim fat. Makes 4 main dish servings. My notes say use 1 ½ lbs beef, 1 ¼ cups potatoes, 1 cup carrots. We prefer more meat and less veggies at our house.

Here's the recipe...Her website no longer exists. It was one of my favorite recipe sites. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine 1 tsp. beef bouillon granules 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. . Steph's Country Kitchen Goodness www.stephskitchen.com Here's her Beef Stew Recipe BEEF STEW . This comforting stew recipe comes from Dons Aunt Mary (with just a couple of touch-ups by me), and has been thankfully passed around his family. Not many dinners come easier than this, since you throw all of the ingredients into a pan, bake and forget about it until it's time to eat. I serve this with fresh bread and butter for dipping. This dish signals Fall to me, my favorite season. . 1 pound lean beef stew meat 5 medium potatoes, peeled and cubed 3 large carrots, peeled and sliced 2 stalks celery, sliced 1 small onion, cut into small chunks 1/4 cup fresh chopped parsley 1 can (15 ounces) tomato sauce 2 cups beef broth, red wine, or water (or a combo of the three) 3 tsp. dry tapioca Salt and pepper to taste 1/2 cup frozen peas . 1. Combine all ingredients except peas in a small roasting pan and cover with lid. Cook at 350º for 3 hours. Stir in peas the last 15 minutes of cooking time. Yield: 4 to 6 servings. . Steph's Country Kitchen Goodness www.stephskitchen.com Here's another one I've made a few times. FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings.

Sounds really good. Thanks for the tip. I use pork neck bones in spaghetti sauce and it adds a lot of flavor.