V-8 Beef Stew Recipe - Food.com (2024)

• 3 lbs beef chuck, cut into 2 inch cubes
• 1 teaspoon dried thyme (for the meat)
• 1 teaspoon dried marjoram (for the meat)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¹⁄₂ cup flour
• 3 tablespoons vegetable oil or 3 tablespoons bacon fat
• 1 cup onion, chopped
• 2 -3 cloves garlic, minced
• 6 cups v-8 vegetable juice cocktail
• 2 cups water
• 2 teaspoons beef bouillon granules or 2 teaspoons crushed beef bouillon cubes
• 2 bay leaves
• 1 teaspoon dried thyme (for the stew)
• 1 teaspoon dried marjoram (for the stew)
• 3 -5 dashes hot pepper sauce (use as much or as little as you'd like) (optional)
• 3 cups celery, sliced
• 3 cups carrots, sliced
• 4 medium potatoes, peeled and cubed

directions

• Season the beef with the thyme, marjoram, salt, and pepper.
• Place flour in a covered bowl or a large sealable plastic bag.
• Add the beef, a small batch at a time, and shake to coat pieces.
• Shake off excess flour.
• Repeat until all the meat is coated.
• In a large non-stick skillet, heat the oil or fat over medium-high heat.
• Add the meat in batches and brown the meat on all sides.
• Do not crowd the pan or scorch the meat.
• Remove each batch with a slotted spoon and set aside.
• Repeat until all the meat is browned.
• Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
• In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
• Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
• Return the meat to the pan and stir to coat and combine.
• Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
• Stir in celery, potatoes, and carrot.
• Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
• Skim off fat.
• Serve over fresh-cooked egg noodles or white rice.