V8 Beef Stew
3 lb top of the round, or beef chuck roast, cubed
1 tsp dried marjoram
1 1/2 Tbsp granulated garlic powder
1 Tbsp granulated onion powder
2 tsp kosher salt
2 tsp dried thyme
1 Tbsp paprika
1 1/2 tsp coarsely grated black pepper
1/2 c all purpose flour
6 Tbsp canola or olive oil, divided
1 c spanish onions, chopped
2 clove garlic minced
1 lg can (48 oz) v-8 tomato juice cocktail
16 oz beef broth
3 bay leaves
1/8 tsp red pepper flakes, optional
3-4 ribs, celery, chopped (about 3 cups)
3 c carrots, chopped
6 md red red skin potatoes, peeled & quartered into eights
1 c dry red wine
1 1/2 Tbsp brown sugar
6 oz can tomato paste
32 oz diced tomatoes, undrained
1 In a gallon size zip lock bag, add flour, marjoram, garlic & onion powder, salt, thyme, black pepper & paprika. Shake to mix. Add cubed beef a few pieces at a time,coat evenly and remove to a large platter, till all meat has been coated.
2 Heat 4 tablespoons oil in a large cast iron skillet, add meat a few pieces at a time, being careful not to over crowd the skillet, and brown meat on all sides. Repeat till all meat has been cooked and browned on all sides. Remove from skillet with a large slotted spoon to a large platter.
3 In a dutch oven or stock pot, heat 2 tablespoons of oil over medium heat, add onions & garlic, and saute till onions are soft and transparent, about 5 minutes.. Then add meat, V-8 Juice, pepper flakes, if using, bay leaves, beef broth, brown sugar, & stir to mix and allow to cook over low heat for 1 and a half hours, being sure to stir ever 10 to 15 minutes to prevent sticking. Preheat oven to 300 degrees F.
4 After 1 1/2 hours stir in carrots, celery & potatoes, red wine, diced tomatoes,& tomatoe paste. Stir till well mixed. Cover with a tight fitting lid & place in preheated oven and allow to continue to cook for an additional 1 1/2 to 2 hours. Remove from oven, skim off any excess fat, remove bay leaves, and serve over noodles or rice, or with your favorite corn bread recipe.