Stew

Ingredients

  • 2 pounds stew beef
  • 1 medium onion (diced)
  • 2 cups carrots (peeled and cut into 2 1/2" pieces)
  • 2-3 cups peeled and quartered potatoes (i.e., if you like potatoes add more)
  • 1 large bottle/can v-8 (vegetable) juice approximately 48 ounces.
  • 2 bay leaves

Equipment

  • large stew pot
  • can opener
  • chefs knife
  • cutting board

Directions

  1. Flour Beef: Place 2-3 Tablespoons flour, 1 teaspoon salt and ground pepper in large plastic bag. Remove excess moisture from beef with paper towel. Place beef in bag and shake.
  2. Brown Beef: Heat large fry pan, add 1-2 tablespoons oil and add pieces of beef from bag (shake off any excess flour).
  3. Brown Onions: After beef is browned on one side, flip the beef pieces and then add onions. Continue to brown beef and then flip/stir mixture allowing onions to touch bottom of pan. Continue browning and flipping until onions are soft.
  4. Mix Ingredients in large Pot: Add beef and onion, add: V-8 juice, potatoes, carrots and bay leaves.
  5. Heat: heat mixture on stove until boiling
  6. Bake: Place covered pot in oven at 350 degrees. Cook 2.5-3 hours (After 1.5 hours, stir and add water if mixture if beef etc. are not covered by liquid)

Notes

Options

  • Adjust the mix of carrots and potatoes to preference.
  • Add pearl onions to the mix (they come frozen).
  • Add a little hot sauce if the sauce is flat.
  • It's possible to cook with a low boil instead of putting the stew in the oven.