Betty Crocker Beef Stew

There is a recipe for beef stew, which has the ingrediants V8 juice (not the spicy V8 juice). I can not find anywhere on the internet, and my old recipe book is MIA

I have two old Betty Crocker books ... I will watch and go back and edit this ....


EDIT: Sorry ... no luck. My book does not possess.

I found this recipe online, but I think it's one you do not want (with spicy V8). It probably works with V8 regular if:

Beef Vegetable Skillet
Wow Only five ingredients and less than 30 minutes - you stewing steak.

Preparation time: 25 min
Start to finish: 25 min
Yield: 6 servings

1 pound lean beef boneless sirloin steak
1 bag (16 ounces) frozen stew vegetables, thawed
1 can (15 ounces) tomato sauce with garlic and herb pieces
1 can (14 1 / 2 ounces) beef broth 99% fat free
2 cans (5 1 / 2 ounces) of vegetable juice spiced eight


1. Remove beef fat. Cut into 1/2-inch cubes of beef.
2. Spray 10-inch skillet with cooking spray, heat over medium-high. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
3. Stir in remaining ingredients. Bring to a boil, reduce heat. Cover and simmer 5 minutes, stirring occasionally.


EDIT # 2:

Here's more beef stew V8 (they may not be a Betty Crocker, but they look good. I like a Swanson bottom)

Beef Stew with Vegetables
From: Keri M., Pennsylvania
Ingredients

2 v. soup. oil
1 1 / 2 pounds stewing beef, cut into 1 "pieces
1 bag (24 ounces) For a frozen stew vegetables
1 cube beef bouillon
1 1 / 2 cups V8 ® 100% vegetable juice
1 tsp soup. purpose flour
1 / 2 c.. dried basil leaves
1 / 2 c.. dried oregano leaves
1 / 2 c.. dried thyme leaves
1 / 2 c.. dried rosemary, crushed
1 / 2 c.. garlic salt

Directions:

Heat oil in a skillet. Add beef and brown.

Place beef, vegetables and bouillon cube in 3 1/2-qt. cooker. Mix the juice of vegetables, flour, basil, oregano, thyme, salt, rosemary and garlic and pour over all.

Cover and cook on low 10 to 12 hours .*

TIP: * Or on HIGH 5 to 6 hours.

********************

Swanson ® Beef stew with tomatoes
From: Campbell's Kitchen
Preparation: 10 minutes
Cook: 3 hours s

Servings: 4

Ingredients

1 lb. stewing beef, cut into 1 "pieces
2 v. soup. purpose flour
2 v. soup. vegetable oil
3 cups V8 ® 100% vegetable juice
1 can (14 ounces) Swanson ® Beef Broth
1 medium onion, chopped
1 bay leaf
1 / 2 c.. dried thyme leaves, crushed
1 / 8 tsp. ground black pepper
3 medium carrots, cut into 1 / 2 "pieces
2 medium potatoes, cubed
2 stalks celery, cut into 1 "pieces

Directions:

coat beef with flour.

HEAT oil in a saucepan. Add beef in 2 batches and cook until browned, stirring often. Set aside beef.

ADD vegetable juice, broth, onion, bay leaf, thyme and pepper. Bring to a boil. Return beef to skillet. Cover and simmer 2 hours.

Add carrots, potatoes and celery. Cover and simmer 1 hour. or until done.

That one on the site of Betty Crocker, the hope is good because it is the only one that calls for V8 ........


1 pound lean beef boneless sirloin steak
1 bag (16 ounces) frozen stew vegetables, thawed
1 can (15 ounces) tomato sauce with garlic and herb pieces
1 can (14 1 / 2 ounces) beef broth 99% fat free
2 cans (5 1 / 2 ounces) of vegetable juice spiced eight (V8)


1. Remove beef fat. Cut into 1/2-inch cubes of beef.
2. Spray 10-inch skillet with cooking spray, heat over medium-high. Cook beef in sk.