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father n law's v-8 beef stew

(25 ratings)
cookinginillinois avatar
Blue Ribbon Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

In my opinion, my Father in Law made the best Beef Stew I had ever eaten. I was surprised when he offered to share the recipe with me. He has since passed away, and I am so happy that he shared this recipe with me. The flavor is phenominal, the sauce is thick and rich. My Father N Law was a great cook, and I learned a lot from him, this recipe is dedicated in his memory. Every time I make it for the family It reminds me of him. I miss him dearly, but many of his recipes lives on because he was happy to share them with me, and now I make them for his son, who is now my husband.

Blue Ribbon Recipe

We love, love, loved the combination of meat and veggies in this stew. Pure, stewy perfection! Cut taters smaller if you are in a rush - That way you'll ensure they cook through.

— The Test Kitchen @kitchencrew
(25 ratings)
yield 6 -8 hearty appetites
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For father n law's v-8 beef stew

  • 3 lb
    top of the round, or beef chuck roast, cubed
  • 1 tsp
    dried marjoram
  • 1 1/2 Tbsp
    granulated garlic powder
  • 1 Tbsp
    granulated onion powder
  • 2 tsp
    kosher salt
  • 2 tsp
    dried thyme
  • 1 Tbsp
    paprika
  • 1 1/2 tsp
    coarsely grated black pepper
  • 1/2 c
    all purpose flour
  • 6 Tbsp
    canola or olive oil, divided
  • 1 c
    spanish onions, chopped
  • 2 clove
    garlic minced
  • 1 lg
    can (48 oz) v-8 tomato juice cocktail
  • 16 oz
    beef broth
  • 3
    bay leaves
  • 1/8 tsp
    red pepper flakes, optional
  • 3-4
    ribs, celery, chopped (about 3 cups)
  • 3 c
    carrots, chopped
  • 6 md
    red red skin potatoes, peeled & quartered into eights
  • 1 c
    dry red wine
  • 1 1/2 Tbsp
    brown sugar
  • 6 oz
    can tomato paste
  • 32 oz
    diced tomatoes, undrained

How To Make father n law's v-8 beef stew

  • 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 https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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