Father N Law's V-8 Beef Stew

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

6-8 hearty appetites
30 Min
3 Hr
Stove Top

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 Use a Meat Thermometer

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

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Straws Kitchen CinCooks
Mar 4, 2012
This is just a wonderful stew recipe. Yeah for your FIL, he smiles down at you fro Heaven everytime you make it for his Son I am for sure.
I love adding V-8 to some of my stews, it adds a great flavor.
Rose Mary Mogan cookinginillinois
Mar 4, 2012
Thank you Cindy, Yes this is really a super wonderful recipe, that we all really love. I am happy that Dad shared it with me. V-8 really does add a lot of flavor. I made a huge pot of Chili yesterday, and I used the Low Sodium V-8 Tomato Juice in it. I have to fix up a bowl and take a picture so I can add the recipe here. That one is in my cookbook. Thanks again. This is the type of weather to have it. Yesterday it was snowing here. But Thank God it did not stick.God Bless and have a wonderful day.
Straws Kitchen CinCooks
Mar 4, 2012
You wern't close to any of those tornados were you??
Jan Bartholome 2HandsForHim
Mar 4, 2012
Sounds like a wonderful recipe, Rose Mary! Saved and Printed! Will use this one the next time we make stew. Have you ever tried freezing the leftovers? Have you ever HAD leftovers? LOL! We WILL have some left unless I cut the recipe in half, and I'd rather have some in the freezer for another meal! I've NEVER thought of using V-8 in a soup/stew broth like this--what a great (and obvious--DUH!)idea! I've often used tomato juice, just never thought of V-8, though we love the taste.

Another question: Do you think it would taste as good if I put in the Crock-Pot at the point where you say to put it into the oven? So often, we start a dish like this in the morning, and then leave it to simmer all afternoon in the Crock-Pot until we get home for supper. Thanks for your input (and YOURS, if you have any ideas, Cin!). Jan
Rose Mary Mogan cookinginillinois
Mar 4, 2012
No Cindy, I was not close to any of them, but it is so unfortunate for the families that it did affect. I have been praying for them.
Rose Mary Mogan cookinginillinois
Mar 4, 2012
Jan it is funny that you mentioned left overs, because last night I just mentioned to my husband that I was going to freeze some of the left over Chili for a time when I did not feel ike cooking. Yes I know it seems like I cook every day, but we eat left overs quite often. I like to always share with the neighbors, so I am forever making extra. V-8 adds a little extra kick, I think. Some people like to add Tabasco also, but we are not too keen on real spicy food. So I usually keep my recipes pretty mild.

Yes I am sure it would work well in the second step where you would use the crock pot instead of the oven, but note that it would probably take a longer time frame for the vegetables to get tender. It should still be thick and rich in flavor. Please let me know if you try it that way and how it turns out. I appreciate your comments. I always make extra either to share with my neighbors, freeze for another day, or to have the next day.
Straws Kitchen CinCooks
Mar 4, 2012
Glad you were not in or close to any of them. Yes, it is so bad for those who were. We've also been praying for them.
Can't believe there were so many of them in just a couple days apart.
FREDA GABLE cookin4me
Mar 4, 2012
Rose, Your must be a wonderful Cook.
Thank You for this recipe. . .
I use V-8 in some of My stews also, and I love it.
Glad You were No in the Path of the Devastation.
It Hit Down 3 mi from my son's House in Missouri, It too the Tops right off all the Trees around his house and Neighbors.
He Was SO LUCKY. He has had them Hit Down in his Back Yard before. It worries Me but He says "Mom, No Need to Worry, GOD IS IN CONTROL" He's an amazing Kid.
Rose Mary Mogan cookinginillinois
Mar 4, 2012
Freda, I love what I do. Especially now that I am retired and disabled, I figure the least I can do is make some one happy by sharing my knowledge of food, and cooking skills with some one that can appreciate it. I havc two neighbors that were widowed, so I am forever looking for ways to brighten their day. I just love to please others with my foods. I just posted my Chili Con Carne Recipe aand it uses Low Sodium V-8 Tomato Juice. Rose Mary's Chili Con Carne I made it yesterday, and my husband has been enjoying it ever since.
Rose Mary Mogan cookinginillinois
Mar 10, 2012
Thank you Stormy for always sharing my recipes. I really appreciate it.
Kitchen Crew JustaPinch
Apr 18, 2012
Janet awarded this recipe a Blue Ribbon!

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.
Apr 18, 2012 - Kitchen Crew shared a photo of this recipe. View photo