Father N Law's V-8 Beef Stew
By
Rose Mary Mogan
@cookinginillinois
1
Blue Ribbon Recipe
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.
The Test Kitchen
★★★★★ 24 votes5
Ingredients
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3 lbtop of the round, or beef chuck roast, cubed
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1 tspdried marjoram
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1 1/2 Tbspgranulated garlic powder
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1 Tbspgranulated onion powder
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2 tspkosher salt
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2 tspdried thyme
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1 Tbsppaprika
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1 1/2 tspcoarsely grated black pepper
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1/2 call purpose flour
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6 Tbspcanola or olive oil, divided
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1 cspanish onions, chopped
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2 clovegarlic minced
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1 largecan (48 oz) v-8 tomato juice cocktail
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16 ozbeef broth
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3bay leaves
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1/8 tspred pepper flakes, optional
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3-4ribs, celery, chopped (about 3 cups)
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3 ccarrots, chopped
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6 mediumred red skin potatoes, peeled & quartered into eights
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1 cdry red wine
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1 1/2 Tbspbrown sugar
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6 ozcan tomato paste
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32 ozdiced tomatoes, undrained
How to Make Father N Law's V-8 Beef Stew
- 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