Ingredients:
3 lbs beef chuck, cut into 2 inch cubes
1 teaspoon dried thyme ( for the meat)
1 teaspoon dried marjoram ( for the meat)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flour
3 tablespoons vegetable oil or 3 tablespoons bacon fat
1 cup onions, chopped
2 -3 cloves garlic, minced
6 cups v-8 vegetable juice cocktail
2 cups water
2 teaspoons beef bouillon granules or 2 teaspoons crushed beef bouillon cubes
2 bay leaves
1 teaspoon dried thyme ( for the stew)
1 teaspoon dried marjoram ( for the stew)
3 -5 dashes hot pepper sauce ( use as much or as little as you’d like) (optional)
3 cups celery, sliced
3 cups carrots, sliced
4 medium potatoes, peeled and cubed
Directions:
Season the beef with the thyme, marjoram, salt, and pepper.
Place flour in a covered bowl or a large sealable plastic bag.
Add the beef, a small batch at a time, and shake to coat pieces.
Shake off excess flour.
Repeat until all the meat is coated.
In a large non-stick skillet, heat the oil or fat over medium-high heat.
Add the meat in batches and brown the meat on all sides.
Do not crowd the pan or scorch the meat.
Remove each batch with a slotted spoon and set aside.
Repeat until all the meat is browned.
Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan and stir to coat and combine.
Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
Bring to boiling; reduce heat.
Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
Stir in celery, potatoes, and carrot.
Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
Skim off fat.
Serve over fresh-cooked egg noodles or white rice.
Servings: 6-8
Time preparation: 60 min.
Time total: 180 min.