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Old Fashioned Beef and Vegetable Stew

April 18, 2010

Ah, beef stew………that is how I always think about it.  But I do not make it that often in South Florida, but when it is made it is a sit-down dinner.  Anyone can make this meal and on a budget.  Simple ingredients and it pretty much cooks itself.  I was shopping with a friend the other day and realized I had everything at home except the beef (which was on sale) and knew what the dinner would be.  This particular recipe I have made since I was a child, but you can delete or any vegetables of your choice.  I like the combination of the beef broth, V-8 Juice and the red wine for added flavor.

It was a gray and rainy day in my neighborhood and every time I went outside I got drenched so it was good that the beef and vegetable stew  was doing its own thing!  This is the first and the last beef stew of the 2010 winter season,  so I may not be eating this special recipe until next year.


  • 2 T. Butter
  • 2 T. Olive Oil
  • 2 lbs. Beef (chuck, round or rump)
  • 1 Medium Onion (chopped)
  • 3-5 Medium Carrots (cut, bite size)
  • 3 Medium Potatoes (cut, bite size)
  • 1/2 lb. Mushrooms
  • 1 C. Frozen Peas
  • 2 C. Beef Broth
  • 2 C. V-8 Juice or Tomato Juice
  • 2 C. Red Wine
  • Salt and Pepper


Melt butter and oil

Add chopped onion and sweat

Add beef to brown (in increments)

Cover the beef with the beef stock, V-8 Juice and red wine

Bring to a slow boil, stirring intermittently, lower heat

Add carrots and cook on low for approximately 30 minutes

Add potatoes and cook for an additional hour

Add sliced  mushrooms and continue to heat slowly

Prior to serving, add the peas and heat thoroughly

Serve with breadsticks

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