Father N Law's V-8 Beef Stew

Rose Mary Mogan

By
@cookinginillinois

In my opinion, my Father in Law made the best Beef Stew I had ever eaten. I was surprised when he offered to share the recipe with me. He has since passed away, and I am so happy that he shared this recipe with me. The flavor is phenominal, the sauce is thick and rich. My Father N Law was a great cook, and I learned a lot from him, this recipe is dedicated in his memory. Every time I make it for the family It reminds me of him. I miss him dearly, but many of his recipes lives on because he was happy to share them with me, and now I make them for his son, who is now my husband.


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Comments:

Serves:

6-8 hearty appetites

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We love, love, loved the combination of meat and veggies in this stew. Pure, stewy perfection! Cut taters smaller if you are in a rush - That way you'll ensure they cook through.

Ingredients

3 lb
top of the round, or beef chuck roast, cubed
1 tsp
dried marjoram
1 1/2 Tbsp
granulated garlic powder
1 Tbsp
granulated onion powder
2 tsp
kosher salt
2 tsp
dried thyme
1 Tbsp
paprika
1 1/2 tsp
coarsely grated black pepper
1/2 c
all purpose flour
6 Tbsp
canola or olive oil, divided
1 c
spanish onions, chopped
2 clove
garlic minced
1 large
can (48 oz) v-8 tomato juice cocktail
16 oz
beef broth
3
bay leaves
1/8 tsp
red pepper flakes, optional
3-4
ribs, celery, chopped (about 3 cups)
3 c
carrots, chopped
6 medium
red red skin potatoes, peeled & quartered into eights
1 c
dry red wine
1 1/2 Tbsp
brown sugar
6 oz
can tomato paste
32 oz
diced tomatoes, undrained

Directions Step-By-Step

1
In a gallon size zip lock bag, add flour, marjoram, garlic & onion powder, salt, thyme, black pepper & paprika. Shake to mix. Add cubed beef a few pieces at a time,coat evenly and remove to a large platter, till all meat has been coated.
2
Heat 4 tablespoons oil in a large cast iron skillet, add meat a few pieces at a time, being careful not to over crowd the skillet, and brown meat on all sides. Repeat till all meat has been cooked and browned on all sides. Remove from skillet with a large slotted spoon to a large platter.
3
In a dutch oven or stock pot, heat 2 tablespoons of oil over medium heat, add onions & garlic, and saute till onions are soft and transparent, about 5 minutes.. Then add meat, V-8 Juice, pepper flakes, if using, bay leaves, beef broth, brown sugar, & stir to mix and allow to cook over low heat for 1 and a half hours, being sure to stir ever 10 to 15 minutes to prevent sticking. Preheat oven to 300 degrees F.
4
After 1 1/2 hours stir in carrots, celery & potatoes, red wine, diced tomatoes,& tomatoe paste. Stir till well mixed. Cover with a tight fitting lid & place in preheated oven and allow to continue to cook for an additional 1 1/2 to 2 hours. Remove from oven, skim off any excess fat, remove bay leaves, and serve over noodles or rice, or with your favorite corn bread recipe.
5
See my favorite recipe for Mama's Buttermilk Corn Bread justapinch.com/...lk-corn-bread.html

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American