V-8 Beef Stew

Recipe by Bill Gary
READY IN: 3hrs




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