Spicy Beef Stew
A pot of spicy beef stew — sure to become a family favorite — will keep the chill at bay when frigid temperatures settle over the region.
By Yankee Magazine|Mar 13 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA pot of spicy beef stew — sure to become a family favorite — will keep the chill at bay when frigid temperatures settle over the region.
Yield:
6 to 8 servingsIngredients
2 pounds lean beef (preferably chuck roast)
2 large onions, cut into wedges
1 pound new potatoes, cut in half
1 package (1 pound) baby carrots
1-1/2 tablespoons dried Italian seasoning
2 teaspoons beef bouillon granules
2 teaspoons salt
1 teaspoon black pepper
2 cans (11-1/2 ounces each) hot and spicy vegetable juice
Garnish: chopped fresh parsley
Instructions
Cut beef into 1- to 1-1/2-inch cubes; place in a 4-1/2-quart Dutch oven. Add onions and next seven ingredients. Bring mixture to a boil over medium-high heat; cover and transfer to oven.
Bake 4 hours at 250 degrees. Do not peek. Do not stir. Garnish if desired. Serve with cornbread.
Very delicious, warming, and tasty.
Just the thing after a hard day’s work
in the garden. Eaten with baked potato
and crusty bread. A firm favourite!
I’ve made this recipe twice since I saw it in the magazine. It is excellent!
Warms to the core on cold Winter nights no matter what part of the country you’re in. But I can think of situations at other times of the year in which it would go over well too. 🙂
This recipe was great. It’s easy and delicious.
This is excellent…I used mild picante vegetable juice and it was very good.
I just found this recipe and made it! The best part is, a little work at 1:00 p.m., and a delicious meal at 5:00 p.m., with a whole afternoon free. Great!
I work in a home office and took the ingredients with me to bake while I worked. I couldn’t find the spicy V-8 juice, so I used regular V-8. I’ll make it again when I find the spicy juice. It needed that extra flavor boost. But the aroma was wonderful and it was hard “not to peek”!! This was very easy and I’ll be making it again.
Jennifer Brown
Georgia
This has become a traditional family favorite.
Great taste and got me out of the kitchen fast! Made for wonderful leftovers as well.
I made this recipe today for our dinner. It is so easy to put together and just put it in the oven and forget it for 4 hours. My parents were shopping all day and stopped by right when I was getting the Stew out of the oven, so I sent some home with them. They called me later to thank me for the great stew. They Loved it too! So it does serve alot of people and it goes a long way. This would be great for when guests are comming over. It is really spicy but a good Spicy.
I loved the easy prep and then the flavor was incredible. This will always be in my recipe box. Thank you so much for such a great meal, with so little prep. At the end we prepared some frozen mixed veggies, then added them to the stew. It was just a nice way to add the rest of the veggies we need.
My husband and I are liveaboard boaters, and this beef stew is perfect for cooking in our less-than-spacious galley. And does the boat ever smell dee-licious. Our fellow boaters have also given this dish their stamp of approval! In a word, YUM!!!
Outstanding. Best I’ve ever eaten.
I’ve made this recipe 4 times, but now I modify slightly. Between the added salt in the recipe, the boullion, and the V8 it was too salty (and I LOVE salt) so I made a couple of adjustments. I eliminated the added salt and used 1 can of V8 hot and spicy and 1 can of regular, low-sodium V8. The result is a very spicy and still salty stew that is fantastic! I have passed this recipe on already.
I came on this site looking for this very recipe because I made it often and thought it was the best ever (before I misplaced the magazine). Thank you!!! A hit with all ages and w/guests from many cultures. For little kid tastes I made it w/regular V-8 and it is so wonderful. Can’t wait to make it again. I bet I could do it on LOW in crockpot all day….
We tried this recipe the other night. It was great. The meat, potatoes, and carrots were very tender. Sometimes when you try a new recipe you can’t taste some of the flavors that are put into it. But this was great. I will definitely fix Spicy Beef Stew again.
This recipe has become a favorite. We just love it. I have given this recipe to many family and friends. I make this meal quite often and I’ve also done it in a crockpot and it comes out great.
Fabulous! Stew is usually so blah and boring. My family likes a little kicked-up flavor so I use six 5.5-oz.cans of V8 Hot & Spicy juice. I freeze leftovers (after removing any potatoes) and then cook new batch of potatoes in Hot & Spicy instead of water for 2nd meal of stew.
Made this yesterday with a few modifications. I made it in my electric skillet as I didn’t want to heat up the kitchen. I added a little garlic powder, and a can of stewed tomatoes. I also added a can of chicken broth. I had some leftover corn and added it. My husband thought it was delicious! Thanks for sharing this recipe.
I have made this recipe at least four times this winter and have passed it on to my daughter and a co-worker who in turn have passed it on! Brown the meat with flour on it and the sauce will be thicker. A standard family dish now for us!!!
I brown the meat with flour to thicken it a bit fold in some peas and corn for some added veggies as well as skipping the added salt (there’s honestly enough in the V8) but I would recommend that you follow the basic recipe and tweak to your own tastes. It’s very good!
Loved this. I made the stew in my 6 quart pressure cooker.
Nothing beats this recipe for kicking off the fall in California! Reminds me of the New England I miss. I also successfully tried making this in the crockpot, turning on high for the first 1-2 hours and then to low for another 4 hours.
We have been making stew with this recipe for several years. It is our absolute favorite dinner to come home to on a cold snowy evening here in Indiana! We cook it in the crock pot on low for 8 hours. We have shared this recipe with family and friends and have never had one complaint!
Haven’t made this in forever but decided to give it a go in the instant pot. Browned up the meat first on the saute setting, then added everything in. Switched over to high pressure, sealed, and set at 15 high pressure. I left it for an additional 10 minutes while baking up some drop biscuits. It came out perfect – just like I remember!