Previous
Beef Stew
After growing up on a farm in Minnesota, I have always relished the smell of a simmering beef stew. Beef stew, rich and hearty in the winter (or summer), fills the home with a savory smell that reminds me of cozy nights with family. To give this stew a “simmered all day” flavor, I use V8 juice. It adds a great nutritional boost without any extra work.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Category: Soups
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds beef chuck, trimmed and cut into 2-inch pieces
- 1 pound baby carrots, halved crosswise
- 1 cup chopped onion
- 1 cup dry red wine
- 1 (28-ounce) can whole tomatoes
- 2 cups V8 juice
- Salt and freshly ground black pepper
- 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
Instructions
- In a large soup pot, heat the oil over medium-high heat. Brown the meat on all sides in batches. Drain, remove from the pot, and set aside.
- Add the carrots and onions to the empty pot and cook until the onions are translucent. Deglaze the pot with red wine by pouring it into the hot pot and scraping the brown bits from the sides. Return the beef to the pot, including any juices that accumulated. Bring to a simmer and add the tomatoes, V8 juice, and salt and pepper to taste. Simmer for 1 hour.
- Add the potatoes and simmer until all of the veggies and the meat are tender, about 10 minutes. Serve.
