BEEF STEW WITH V8 RECIPES

Name: Stephanie’s Slow-Cooker Stew
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 5 servings (about 1-1/2 quarts).
Ingredients: 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

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

Ingredients

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

Ingredients

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

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
From tasteofhome.com
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