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    You are in: Home / Recipes / V-8 Beef Stew Recipe
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    V-8 Beef Stew

    V-8 Beef Stew. Photo by Susie Chen

    1/1 Photo of V-8 Beef Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Bill Gary's Note:

    Don't let the fact that it's made with V-8 fool you. The sauce thickens and becomes almost unrecognizable as having V-8 in it. I cobbled this recipe together between BH&G, mom, and Joy. It makes a lot, but that's ok, because the leftovers get more delicious with time, as the flavors blend with each other.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the beef with the thyme, marjoram, salt, and pepper.
    2. 2
      Place flour in a covered bowl or a large sealable plastic bag.
    3. 3
      Add the beef, a small batch at a time, and shake to coat pieces.
    4. 4
      Shake off excess flour.
    5. 5
      Repeat until all the meat is coated.
    6. 6
      In a large non-stick skillet, heat the oil or fat over medium-high heat.
    7. 7
      Add the meat in batches and brown the meat on all sides.
    8. 8
      Do not crowd the pan or scorch the meat.
    9. 9
      Remove each batch with a slotted spoon and set aside.
    10. 10
      Repeat until all the meat is browned.
    11. 11
      Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
    12. 12
      In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
    13. 13
      Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
    14. 14
      Return the meat to the pan and stir to coat and combine.
    15. 15
      Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
    16. 16
      Bring to boiling; reduce heat.
    17. 17
      Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
    18. 18
      Stir in celery, potatoes, and carrot.
    19. 19
      Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
    20. 20
      Skim off fat.
    21. 21
      Serve over fresh-cooked egg noodles or white rice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on May 03, 2003

      55

      This was a great recipe. I love v-8 juice, so I knew when I saw the title that I would have to try this. I used the hot spicy v-8, so left off the hot pepper sauce, but other than that I didn't change a thing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2011

      45

      This is pretty much how I've been making beef stew for years. Very Good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2011

      35

    Read All Reviews (17)

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    Nutritional Facts for V-8 Beef Stew

    Serving Size: 1 (639 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 822.6
     
    Calories from Fat 417
    50%
    Total Fat 46.4 g
    71%
    Saturated Fat 16.5 g
    82%
    Cholesterol 156.6 mg
    52%
    Sodium 1297.1 mg
    54%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 8.7 g
    35%
    Sugars 14.4 g
    57%
    Protein 46.4 g
    92%

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