Beef Stew

📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Soups A classic vintage beef stew featuring tender top round steak, fresh vegetables, and a rich V-8 and tomato juice broth. Slow-simmered to perfection for a hearty and comforting meal.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	2 hours	None	6–8 Servings

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🔪 Key Equipment

• Heavy-bottomed Dutch oven
• Wooden spoon
• Chef’s knife

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Ingredients

Measurements	Ingredients	Prep / Notes
As needed	Top Round Steak	Browned first
As needed	Carrots	Sliced
As needed	Rice	Cooked or uncooked
At least 2 sticks	Celery	Chopped
As needed	Onions	Diced
1 (12 oz) can	V-8 Juice	Unopened
1 (13.5 oz) can	Tomato Juice	Unopened
As needed	Potatoes	Peeled and cubed
As needed	Mushrooms	Sliced
As needed	Tamari	To taste
As needed	Arrowroot Powder	For thickening
As needed	Red Wine	To taste

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Instructions

Step 1: Brown the Beef

1. In a heavy Dutch oven, thoroughly brown the top round steak until nicely seared on all sides.

Step 2: Combine and Simmer

2. Add the carrots, celery, onions, potatoes, and mushrooms to the Dutch oven with the beef.
3. Pour in the 1 (12 oz) can V-8 juice, 1 (13.5 oz) can tomato juice, red wine, and tamari.
4. Stir in the rice, cover, and simmer over low heat until the vegetables are fork-tender and the broth is rich and fragrant.

Step 3: Thicken and Serve

5. If a thicker consistency is desired, whisk a small amount of arrowroot powder with cold water to create a slurry, then stir it into the simmering stew until thickened to your liking.

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💡 Make-Ahead & Storage: This stew tastes even better the next day; store sealed in the refrigerator for up to 4 days.

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Original Recipe Scan