2 pounds stew meat

2 teaspoons salt

dash of pepper

2 teaspoons pickling spices

1 48-ounce can tomato juice

6 medium potatoes

6 large carrots

1 large onion

3 tablespoons cooking oil

2 cups flour

While the Dutch oven is preheating, peel the potatoes, carrots, and onions and cut them into 2 inch sections. Cube the meat into bite sized pieces.

In a plastic bag, mix the flour, salt and pepper. Add a few pieces of meat at a time into the bag and shake until meat is coated. Remove meat to a holding plate and continue to preparing meat until all meat cubes have been coated.

In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the meat and brown until it is dark brown and crusty on all sides. Pour in the tomato juice and pickling spices and cover the oven. Place oven on 12 coals. Let cook for 1½ hours.

Remove the lid, add vegetables and replace the lid. Cook for 20 minutes longer or until vegetables are tender.