Vegetable juice and beef broth make a flavorful and easy to prepare base for this hearty stew that takes just 25 minutes of prep time before it slowly simmers until tender and delicious.
cost per recipe: $11.97
The price is determined by the national average.
pound beef for stew, cut into 1-inch pieces
tablespoons all-purpose flour
tablespoons vegetable oil
cups V8® 100% Vegetable Juice
cups Swanson® Beef Broth or Swanson® Beef Stock
medium onion, chopped (about 1/2 cup)
teaspoon dried thyme, crushed
teaspoon ground black pepper
medium carrot, cut into 1/2-inch pieces
medium potato, cut into cubes (about 2 cups)
stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
Coat the beef with the flour.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the saucepan. Pour off any fat.
Stir the vegetable juice, broth, onion, bay leaf, thyme and black pepper in the saucepan and heat to a boil. Return the beef to the saucepan. Reduce the heat to low. Cover and cook for 2 hours.
Stir in the carrots, potatoes and celery. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf before serving.