Skillet Beef and Vegetable Stew *

1 pound stew meat

1 bag (16 oz) frozen stew vegetables, thawed

1 can (15 oz) chunky garlic and herb tomato sauce

1 can beef broth

10 oz spicy V8 juice

Spray skillet with nonstick cooking spray.  Cook beef in skillet until no longer pink.  Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 5 minutes, stirring occasionally.

Serves 6