V 8 Beef Stew
Warm up your kitchen with this hearty and flavorful V8 Beef Stew, a comforting classic with a nutritious twist. This recipe combines tender chunks of seared beef, hearty vegetables like carrots, celery, and potatoes, and a bold, savory broth infused with the goodness of V8 vegetable juice. The juice adds a rich depth of flavor and a boost of vitamins, making this stew a nourishing meal for the whole family. Enhanced with aromatic herbs like thyme and rosemary and finished with a touch of Worcestershire sauce, every spoonful delivers a perfect balance of savory and satisfying. With a simmering cook time that tenderizes the beef and melds the flavors, this one-pot wonder is ideal for cozy dinners or meal prepping. Serve with a sprinkle of fresh parsley for a pop of color, and enjoy a soul-warming dish that's as delicious as it is wholesome.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, diced
- 3 medium Russet potatoes, peeled and cubed
- 3 cloves Garlic cloves, minced
- 4 cups V8 vegetable juice
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the pot in batches, searing on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the browned beef to the pot. Add the cubed potatoes, V8 vegetable juice, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove and discard the bay leaf. Stir in the frozen peas and cook for another 5 minutes until they are heated through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7829 mg | 340% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 59.3 g | ||
| Protein | 279.2 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 10067 mg | 214% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
