father n law's v-8 beef stew
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 phenomenal, the sauce is thick and rich. My father-in-law was a great cook, and I learned a lot from him. This recipe is dedicated to his memory. Every time I make it for the family, it reminds me of him. I miss him dearly, but many of his recipes live 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
We love, love, loved the combination of meat and veggies in this beef stew. Pure, stewy perfection! Letting the stew cook for so long makes the chunks of beef extremely tender. It's filled with onions, carrots, celery, tomatoes, and potatoes. Cut the potatoes smaller if you are in a rush; that way, you'll ensure they cook through. Seasonings and red wine add a depth of flavor to the rich broth. Pure comfort food in a bowl.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon dried marjoram
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Kosher salt
- 2 teaspoons dried thyme
- 1 1/2 teaspoons coarsely grated black pepper
- 1 tablespoon paprika
- 3 pounds top round or beef chuck roast, cubed
- 6 tablespoons canola or olive oil, divided
- 1 cup chopped Spanish onions
- 2 cloves garlic, minced
- 1 can V8 tomato juice cocktail (48 oz)
- 1/8 teaspoon red pepper flakes, optional
- 3 - bay leaves
- 16 ounces beef broth
- 1 1/2 tablespoons brown sugar
- 3 cups carrots, chopped
- 3 - 4 stalks celery, chopped (about 3 cups)
- 6 medium red red skin potatoes, peeled and quartered into eights
- 1 cup dry red wine
- 32 ounces diced tomatoes, undrained
- 6 ounces tomato paste
How To Make father n law's v-8 beef stew
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Step 1In a gallon-size resealable bag, add flour, marjoram, garlic powder, onion powder, salt, thyme, black pepper, and paprika. Shake to mix. Add cubed beef a few pieces at a time, coat evenly, and remove to a large platter until all meat has been coated. -
Step 2Heat 4 Tbsp oil in a large cast iron skillet. Add meat a few pieces at a time, being careful not to overcrowd the skillet. Brown meat on all sides. Repeat until all meat has been cooked and browned on all sides. Remove from the skillet with a large slotted spoon to a large platter.
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Step 3In a Dutch oven or stock pot, heat 2 Tbsp of oil over medium heat. Add onions and garlic. Saute until onions are soft and transparent, about 5 minutes. Then add meat, V-8 Juice, pepper flakes, bay leaves, beef broth, and brown sugar. Stir to mix and allow to cook over low heat for 1 1/2 hours, being sure to stir every 10 to 15 minutes to prevent sticking. Preheat oven to 300 degrees F.
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Step 4After 1 1/2 hours, stir in carrots, celery, potatoes, red wine, diced tomatoes, and tomato paste. Stir until well mixed.
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Step 5Cover with a tight-fitting lid and place in a preheated oven. Continue to cook for an additional 1 1/2 to 2 hours. Remove from the oven. Skim off any excess fat, remove bay leaves, and serve over noodles, rice, or with your favorite cornbread recipe.
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Step 6See my favorite recipe for Mama's Buttermilk Corn Bread https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html
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