Rose Mary Mogan Recipe

Father N Law's V-8 Beef Stew

By Rose Mary Mogan cookinginillinois


Rating:
Serves:
6-8 hearty appetites
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

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.

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

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192 Comments

user
Rose Mary Mogan cookinginillinois
Jun 12, 2014
Thanks so much Pat, this is one of our many Family Favorites, and my husband loves it. It conjures up wonderful memories every time I make it. Thanks so much for sharing this recipe with other club members.. If only he knew I had shared his recipe with the world through Just A Pinch, and now more than 4,000 people have saved it, I know he would be so very proud. Thanks again for your comment. God Bless.
user
Blondie Pussycat blondie8080
Jun 11, 2014
Rose Mary, how big do you cube the meat? This looks great! I pinched this long ago, but still haven't made it. I just have to soon! ;)
user
Pat Duran kitchenchatter
Jun 11, 2014
What a wonderful recipe Rose Mary..printed and on my to make list...hugs and congrats on your blue ribbon...hugs
user
Rose Mary Mogan cookinginillinois
Mar 12, 2014
Thanks ever so much for your comment Sheryll, I really appreciate it. I hope you enjoy it when you do make it, it is so thick and rich and very tasty. we love it. Thanks again for your comment.