V-8 Beef Stew

5.0(20)

Don't let the fact that it's made with V-8 fool you. The sauce thickens and becomes almost unrecognizable as having V-8 in it. I cobbled this recipe together between BH&G, mom, and Joy. It makes a lot, but that's ok, because the leftovers get more delicious with time, as the flavors blend with each other.

by Bill Gary·published 2003-01-17

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Stew

Servings

(6–8)

Total time

prep 1h

Calories / serving

823 kcal

Ingredients (19)

serves

3 lbs beef chuck, cut into 2 inch cubes
1 teaspoon dried thyme (for the meat)thyme
1 teaspoon dried marjoram (for the meat)marjoram
1 teaspoon saltsalt
1 teaspoon ground black pepperpepper
1/2 cup flourflour
3 tablespoons vegetable oil or 3 tablespoons bacon fat
1 cup onion, choppedonion
2 -3 cloves garlic, mincedgarlic
6 cups v-8 vegetable juice cocktail
2 cups waterwater
2 teaspoons beef bouillon granules or 2 teaspoons crushed beef bouillon cubes
2 bay leavesbay-leaf
1 teaspoon dried thyme (for the stew)thyme
1 teaspoon dried marjoram (for the stew)marjoram
3 -5 dashes hot pepper sauce (use as much or as little as you'd like) (optional)pepper
3 cups celery, slicedcelery
3 cups carrots, slicedcarrot
4 medium potatoes, peeled and cubedpotato

Instructions (21 steps)

01Season the beef with the thyme, marjoram, salt, and pepper.
02Place flour in a covered bowl or a large sealable plastic bag.
03Add the beef, a small batch at a time, and shake to coat pieces.
04Shake off excess flour.
05Repeat until all the meat is coated.
06In a large non-stick skillet, heat the oil or fat over medium-high heat.
07Add the meat in batches and brown the meat on all sides.
08Do not crowd the pan or scorch the meat.
09Remove each batch with a slotted spoon and set aside.
10Repeat until all the meat is browned.
11Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
12In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
13Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
14Return the meat to the pan and stir to coat and combine.
15Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
16Bring to boiling; reduce heat.
17Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
18Stir in celery, potatoes, and carrot.
19Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
20Skim off fat.
21Serve over fresh-cooked egg noodles or white rice.

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Rich recipe — supports nutrition-aware planning.