Italian Beef Stew
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.
Ingredients
1 pound beef for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 cups V8® 100% Vegetable Juice
1.75 cups Swanson® Beef Broth
1 medium onion, chopped (about 1/2 cup)
1 bay leaf
0.5 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium carrot, cut into 1/2-inch pieces
2 medium potato, cut into cubes (about 2 cups)
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 cups V8® 100% Vegetable Juice
1.75 cups Swanson® Beef Broth
1 medium onion, chopped (about 1/2 cup)
1 bay leaf
0.5 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium carrot, cut into 1/2-inch pieces
2 medium potato, cut into cubes (about 2 cups)
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
Instructions
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.
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.
Italian Beef Stew
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 delicio...
Directions
Print
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.
Ingredients
1 pound beef for stew, cut into 1-inch pieces2 tablespoons all-purpose flour2 tablespoons vegetable oil3 cups V8® 100% Vegetable Juice1.75 cups Swanson® Beef Broth1 medium onion, chopped (about 1/2 cup)1 bay leaf0.5 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper3 medium carrot, cut into 1/2-inch pieces2 medium potato, cut into cubes (about 2 cups)2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
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