You're going to love the taste of this Hearty Beef Stew. It's one of those hearty soups that will keep you warm all winter long!
Course Soups, Stews
Cuisine American
Prep Time 10 minutesminutes
Cook Time 3 hourshours20 minutesminutes
Servings 6Servings
Author Rob
Ingredients
2lbs.beef stew meat, cubed
1tbsp.olive oil
1largeonion, peeled and chopped
2 ¼cups water, divided
3cups V8 or tomato juice (reduced sodium V8 juice recommended)
1tsp.lemon juice
½tsp.salt
1tbsp.sugar
1tbsp.Worcestershire sauce
1tsp.paprika
½tsp. ground black pepper
3-4 large carrots, peeled and chopped into large bite-sized chunks
4large potatoes, peeled and chopped into large bite-sized chunks
1tbsp.corn starch
Instructions
In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness.