Babolouie Stew

Bobalouie Stew

(from Pam Christensen of Riverside Ward, Columbus, OH)

1 pound ground beef (chuck or round)

¼ cup chopped onion

2 cans cream of celery soup, undiluted

3 cups grated carrots

Diced tomatoes

1 quart tomato juice

1 T brown sugar

1 cup water (more if needed)

Salt and pepper to taste

Brown meat; drain grease. Add rest of ingredients and simmer until flavors blend. More vegetables can be added or water if too thick.

(Every winter I want hot soups and stews. This is a favorite from Pam Christensen. She and her husband are LDS church stalwarts out here in Zion (Ohio). They are some of the power houses of faith that made it possible for us to have a temple here. --think of the story of the judge who was so wearied of the widow's request that he granted it . . .)