Father N Law's V-8 Beef Stew

Rose Mary Mogan


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.

pinch tips: How to Tie a Roast



6-8 hearty appetites


30 Min


3 Hr


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.


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
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
bay leaves
1/8 tsp
red pepper flakes, optional
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

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.
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