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!
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
Serve hot with bread or rolls or over rice.