Father N Law's V-8 Beef Stew
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|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 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|
|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|
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
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.
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.
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.
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.
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.