Father N Law's V-8 Beef Stew
By nanasally4
0 Picture
Ingredients
- Ingredients
- 3 3
- lb
- top of the round, or beef chuck roast, cubed
- 1 1
- tsp
- dried marjoram
- 1 1/2 1 1/2
- Tbsp
- granulated garlic powder
- 1 1
- Tbsp
- granulated onion powder
- 2 2
- tsp
- kosher salt
- 2 2
- tsp
- dried thyme
- 1 1
- Tbsp
- paprika
- 1 1/2 1 1/2
- tsp
- coarsely grated black pepper
- 1/2 1/2
- c
- all purpose flour
- 6 6
- Tbsp
- canola or olive oil, divided
- 1 1
- c
- spanish onions, chopped
- 2 2
- clove
- garlic minced
- 1 1
- lg
- can (48 oz) v-8 tomato juice cocktail
- 16 16
- oz
- beef broth
- 3 3
- bay leaves
- 1/8 1/8
- tsp
- red pepper flakes, optional
- 3-4 3-4
- ribs, celery, chopped (about 3 cups)
- 3 3
- c
- carrots, chopped
- 6 6
- md
- red red skin potatoes, peeled & quartered into eights
- 1 1
- c
- dry red wine
- 1 1/2 1 1/2
- Tbsp
- brown sugar
- 6 6
- oz
- can tomato paste
- 32 32
- oz
- diced tomatoes, undrained
Details
Servings 6
Preparation time 30mins
Cooking time 210mins
Adapted from justapinch.com
Preparation
Step 1
Directions
1
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.
2
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.
3
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.
4
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.
5
See my favorite recipe for Mama's Buttermilk Corn Bread http://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html
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