V-8 Beef Stew - cooking recipe

Ingredients
    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
Preparation
    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.

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