BEEF STEW WITH V8 RECIPES

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STEPHANIE’S SLOW-COOKER STEW RECIPE: HOW TO MAKE IT



Stephanie’s Slow-Cooker Stew Recipe: How to Make It image

Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. —Stephanie Rabbitt-Schappacher, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 50 minutes

Prep Time 20 minutes

Cook Time 07 hours 30 minutes

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 16

1 pound beef stew meat
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
1 can (11-1/2 ounces) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon cold water
1/2 cup frozen corn
1/2 cup frozen peas

Steps:

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves., In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.

Nutrition Facts : Calories 273 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

BEEF STEW (STOVE-TOP) RECIPE - FOOD.COM - RECIPES, FOOD ...



Beef Stew (Stove-Top) Recipe - Food.com - Recipes, Food ... image

This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 quarts

Number Of Ingredients 18

2 -3 tablespoons olive oil
2 -3 garlic cloves, minced or pressed
1 1/4 lbs stewing beef, cut into 1 inch cubes
1 large onion, coarsely chopped
1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
1 (16 ounce) can diced tomatoes with basil and oregano
1 (16 ounce) can reduced-sodium beef broth
1 (6 ounce) can V8 vegetable juice (3/4 cup)
1/2 cup dark red wine (cabernet, merlot, etc.)
2 tablespoons red wine vinegar
salt
pepper
oregano
basil
4 medium red potatoes, cut into bitesize cubes (leave skin on)
2 cups sliced carrots
3/4 cup frozen peas, use more or less as desired
2 tablespoons cornstarch

Steps:

  • Heat oil in a large pot (I use my 5qt cast iron dutch oven).
  • Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
  • Add onions and cook until translucent.
  • You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
  • Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
  • Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
  • In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
  • Taste and reseason as necessary; serve with biscuits or crusty homemade bread.

Nutrition Facts : Calories 512.4, FatContent 14.8, SaturatedFatContent 4.2, CholesterolContent 91.7, SodiumContent 312.9, CarbohydrateContent 54, FiberContent 7.6, SugarContent 10.2, ProteinContent 37.6

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