Hey friends!
Get ready for some comfort food magic! Today, I’m sharing a mouthwatering recipe for beef stew made with V8 juice.
Yep, you heard me right! This twist adds a burst of flavor you won’t want to miss.
It’s hearty, savory, and perfect for chilly nights. Plus, it’s easy to whip up, even on a busy day.
Grab your ingredients, and let’s dive into this deliciousness!
Possible Ingredient Alternatives
For the beef stew chunks, consider using seitan or mushrooms for a vegetarian alternative. These options provide a meaty texture and absorb flavors well. Adjust cooking time as needed, as plant-based proteins typically require less time to cook. V8 juice can be replaced with tomato juice mixed with vegetable broth for a similar flavor profile. This substitution allows for more control over sodium content and vegetable variety. For those avoiding nightshades, try using a combination of beet juice and vegetable broth instead. Quick-cooking tapioca, used as a thickener, can be substituted with cornstarch or arrowroot powder. Use about half the amount of cornstarch or arrowroot compared to tapioca, and mix with cold water before adding to the stew to prevent clumping.
| Preparation Time | 15-30 minutes |
| Cooking Time | 135-150 minutes |
| Total Time | 150-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-120 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- 2 pounds of beef stew chunks (use up to 3 pounds for a heartier dish)
- 1 medium yellow onion, thinly sliced (adjust quantity to taste)
- 2 cans (11.5 ounces each) of v8 juice (about 2.5 cups total)
- 2.5 tablespoons quick-cooking tapioca
- 2 teaspoons salt
- 6 medium carrots, peeled and chopped into 3/4-inch pieces (or substitute with a small pack of baby carrots)
- 1 tablespoon sugar
- Black pepper to taste
- Onion and garlic powders to taste
- Dried parsley to taste
- 2 cans (14.5 ounces each) of whole potatoes, drained, rinsed, and dried
- 1.5 cups of frozen peas
Step 1: Season and Prepare the Meat and Vegetables
Place the meat, onions, and carrots into a roaster.
Season generously with a sprinkle of garlic powder, onion powder, dried parsley, black pepper, and a pinch of salt.
Ensure that the spices are evenly distributed over the meat and vegetables for a well-balanced flavor.
Step 2: Prepare the V8 Mixture
In a separate bowl, combine the V8 juice with sugar and tapioca.
Stir well until the sugar dissolves and the tapioca is evenly mixed throughout the liquid.
Pour this mixture over the seasoned meat and vegetables in the roaster, making sure everything is well-coated.
Step 3: Cover and Bake
Cover the roaster with a tight-fitting piece of foil, ensuring there are no gaps.
If your roaster has a lid, place it on top.
If not, use two pieces of foil to ensure a tight seal.
Bake in a 325-degree oven for 2 hours.
During this time, resist the urge to open the oven door, as maintaining a constant temperature is key to tender meat.
Step 4: Check and Adjust the Thickness
After 2 hours, carefully remove the roaster from the oven and stir the contents gently.
The tapioca should have thickened the gravy.
If it’s not thick enough for your liking, add an additional tablespoon of tapioca and stir until combined.
Add the potatoes and peas to the mixture, and give everything another stir to evenly distribute.
Step 5: Final Cooking and Resting
Re-cover the roaster with foil and the lid (or double foil if needed) and return it to the oven for an additional 45 minutes.
After this time, remove it from the oven and allow the dish to rest for 20 minutes.
This resting period helps the meat relax and become soft and tender.
Step 6: Serving and Storing
While the stew is ready to serve immediately, it’s even better if left to sit in the fridge overnight and reheated the next day.
This allows the flavors to meld beautifully.
Enjoy your stew as a comforting meal, savoring its rich, thick gravy.
Leftovers can be stored in the fridge and make excellent meals, or can be frozen for later use.
