Delicious V8 Beef Stew Food

V-8 BEEF STEW

Steps:

• 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.

OVEN BEEF STEW

Steps:

• In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

DELICIOUS BEEF STEW

Steps:

• Preheat over to 350 degrees F.
• Brown meat with the garlic in the pan that you will put in the oven to bake the stew.
• Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling.
• Add veggies and cook on stovetop for 5-10 more minutes.
• Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.

DELICIOUS V8 BEEF STEW

Steps:

• Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
• Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.

BEEF STEW WITH SPICY V-8

Steps:

• Brown meat in small amount of oil.
• Add canned tomatoes and let cook for about 10 minutes.
• Add vegetables and enough V-8 juice to cover.
• Let simmer until cooked through.
• You can season as desired with salt/pepper.

DELICIOUS BEEF STEW WITH RED WINE AND HOISIN

Steps:

• Pat beef dry with paper towel.
• Season beef with salt and pepper.
• In a Dutch oven, heat the oil over med-high heat.
• Brown meat on all sides in batches, adding more oil as needed.
• Transfer to a bowl.
• In the same pot with remaining fat, saute the onions and garlic until tender.
• Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
• Stir in beef broth and Hoisin; bring to a boil.
• Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
• Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.