Crockpot winter stew, or V8 stew we called it growing up, was one of my favorite dishes as a child. I liked it so much that it was always my request for birthday dinners. My mom made these amazing yeast rolls that went with, but I’ll have to find that recipe for another day. In the meantime, pickup a French loaf while you’re at the grocery. That should suffice.
I love using my crockpot. The one I use is fairly ancient, dates back to at least the mid 1980s. But it works fine and I don’t really need a new one.
Sometimes it’s a challenge getting everything prepped and ready in the morning. But coming back through the door at night to the smell of food and knowing that you don’t have to do a thing to get dinner on the table is the best feeling after a long day.
Give it a try. It’s great comfort food for a cold day.
Winter Stew
2 medium onions – diced
3 large carrots – diced
2 large potatoes – peeled and diced
3 celery stalks – diced
Large can V8 juice
3 tbsp butter
1/3 cup flour
Salt and pepper
2 pounds beef stew meat – cut in bite sized chunks
Add salt and flour to taste to flour and stir. Roll meat in the flour mixture.
In a skillet, melt butter over medium high heat. Add beef and brown.
Place vegetables in the crock pot, with carrots and potatoes on the bottom. Add beef.
Pour can of V8 juice over the vegetables and meat. Set crock to low and allow to cook for approximately eight hours.
Serve with bread and butter.
Let me know in the comments what you think of the recipe. And if you’re looking for more hearty recipes for fall and winter, I recommend Johnny Marzetti. It’s a delicious meal that almost everyone likes and you can make it ahead and just pop it in the oven at dinner time.
If you’re looking for great soups and stews, check out The Pioneer Woman’s site. My family is in love with her loaded potato soup and also her corn chowder with chile’s. Both are delicous and great food for chilly autumn nights.
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