Ingredients

The following ingredients have 8 Servings
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 2 lb. chuck pot roast, trimmed and cut into 3/4” pieces
  • 3 tablespoons vegetable oil
  • 3 cups vegetable juice (such as V8)
  • 3 cups beef broth
  • 2 medium onions, cut into thin wedges
  • 1 cup thinly sliced celery
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 red potatoes, cut into 1-inch cubes
  • 4 carrots, peeled and cut into 1/4-inch slices on a bias
  • 1 1/2 cups frozen peas

Instruction

  • Place the flour and the pepper in a large resealable plastic bag.  Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.
  • In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.
  • When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.
  • Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.
  • Stir in the peas and cook until heated through. Remove the bay leaf and serve.