When it comes to preparing dinner, prepping individual ingredients from scratch can be a pain, especially when you're hard pressed for time. That's where shortcuts come in handy. If you can substitute some pre-made ingredient instead of making it from scratch, it can make a huge difference.
This recipe's special ingredient may seem like a shortcut, but actually gives a unique taste that's different from any traditionally made tomato-based sauce. This hearty stew will warm your insides and keep you full in these final months before the weather begins to warm up!
Slow Cooker V8 Beef Stew
Ingredients2-lbs stew beef, cubed
2 medium Yukon gold potatoes, washed and chopped
1 medium onion, chopped
3 carrots, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 tablespoon Worchestershire sauce
1 12-oz can of V8 vegetable juice
1/2 teaspoon paprika
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1/4 cup all-purpose flour
2 tablespoons fresh parsley, chopped
crusty bread to serve
Directions1. Season cubed beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat the beef in flour, then set aside. Make sure the cubes are well coated, but do not have any clumps of flour.
2. Into a 6-quart slow cooker, add carrots, celery, onion, potatoes. Season vegetables with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. Stir.
3. Add garlic and Worchestershire sauce, then top with floured beef. Pour V8 juice over the top of everything.
4. Cover and cook on high for 5 hours, stirring halfway through.
5. Season with more salt and pepper to your taste, stir and let sit for 15 minutes before serving garnished with chopped parsley with toasted and buttered crusty bread.
Pro tip: For a richer flavor, brown the floured beef in a skillet with a little olive oil. Then deglaze the skillet with the vegetables and a little bit of the V8 juice before pouring everything into the slow cooker.
