1 1/2 lbs beef stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
3 cups beef broth
3 cups v 8 vegetable juice
3 cups water
1/2 cup red wine
1 onion, finely chopped
1 stalk celery, chopped
2 carrots, peeled and sliced
2 russet potatoes, peeled and cubed
1 teaspoon minced garlic
2 cups cabbage, chopped
1 (14 ounce) can corn, drained
1 (14 ounce) can cut green beans, drained
1 (14 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
2 beef bouillon cubes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
Dump in all the other ingredients and stir well.
Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
Add more salt and pepper to taste, if desired, and discard the bay leaf.