Name: Father-in-Law’s V-8 Beef Stew
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: ½ cup all-purpose flour; 1 tsp dried marjoram; 1½ tbsp garlic powder; 1 tbsp onion powder; 2 tsp Kosher salt; 2 tsp dried thyme; 1½ tsp coarsely grated black pepper; 1 tbsp paprika; 3 lbs beef chuck or top round, cubed; 6 tbsp canola or olive oil, divided; 1 cup chopped Spanish onions; 2 cloves garlic, minced; 1 can (48 oz) V8 tomato juice cocktail; ⅛ tsp red pepper flakes (optional); 3 bay leaves; 16 oz beef broth; 1½ tbsp brown sugar; 3 cups chopped carrots; 3–4 stalks celery (about 3 cups), chopped; 6 medium red skin potatoes, peeled and quartered; 1 cup dry red wine; 32 oz diced tomatoes, undrained; 6 oz tomato paste

Description

A hearty, flavor-packed beef stew featuring tender chunks of beef, carrots, potatoes, and celery simmered in a rich V8 tomato broth. This family favorite combines savory depth with a touch of sweetness for the ultimate comfort meal.

Ingredients

Scale

½ cup all-purpose flour
1 tsp dried marjoram
1½ tbsp garlic powder
1 tbsp onion powder
2 tsp Kosher salt
2 tsp dried thyme
1½ tsp coarsely grated black pepper
1 tbsp paprika
3 lbs beef chuck or top round, cubed
6 tbsp canola or olive oil, divided
1 cup chopped Spanish onions
2 cloves garlic, minced
1 can (48 oz) V8 tomato juice cocktail
⅛ tsp red pepper flakes (optional)
3 bay leaves
16 oz beef broth
1½ tbsp brown sugar
3 cups chopped carrots
3–4 stalks celery (about 3 cups), chopped
6 medium red skin potatoes, peeled and quartered
1 cup dry red wine
32 oz diced tomatoes, undrained
6 oz tomato paste

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Instructions

In a large bowl, mix flour, marjoram, garlic powder, onion powder, salt, thyme, pepper, and paprika. Toss cubed beef in the mixture until coated.
Heat 3 tbsp of oil in a Dutch oven over medium-high heat. Brown the beef in batches and set aside.
Add remaining oil to the pot and sauté onions and garlic until soft and fragrant.
Deglaze with red wine, scraping up any browned bits from the bottom.
Return beef to the pot and add V8 juice, beef broth, diced tomatoes, tomato paste, brown sugar, bay leaves, and red pepper flakes. Stir well and bring to a simmer.
Cover and cook on low for 1½ hours, stirring occasionally.
Add carrots, celery, and potatoes. Continue simmering uncovered for 45 minutes to 1 hour, until vegetables are tender and stew is thickened.
Remove bay leaves, adjust seasoning, and serve hot with crusty bread.

Notes

Brown the beef in batches for best flavor.
Add potatoes later to prevent them from overcooking.
Simmer low and slow for tender meat.
For thicker stew, simmer uncovered at the end.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 9g
Sodium: 870mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg