BEEF STEW

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Bases, Broths & Stocks

Swanson® Beef Broth

Swanson(R) broth is the perfect choice for creating mouthwatering meals that are not only easy to prepare but also lower in fat. Cooking tips included on label.•This soup is part of our Classics Collection.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 392
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.8g
19%
Cholesterol 108mg
36%
Sodium 692mg
29%
Total Carbohydrate 24.4g
8%
Dietary Fiber 3.2g
13%
Protein 40.7g
81%
Vitamin A 155%
Vitamin C 94%
Calcium 8%
Iron 27%
Total Time

200 min.

Serving & Size

1 CUP

Yields

Try our new Beef Stew recipe with V8® 100% Vegetable Juice and Swanson® Beef Broth.  This hearty meal consists of beef, potatoes, carrots, and celery topped with fresh chopped parsley.  

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 392
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.8g
19%
Cholesterol 108mg
36%
Sodium 692mg
29%
Total Carbohydrate 24.4g
8%
Dietary Fiber 3.2g
13%
Protein 40.7g
81%
Vitamin A 155%
Vitamin C 94%
Calcium 8%
Iron 27%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
all-purpose flour 2 oz. 0 1/2  cups
cracked black pepper tbsp.
beef for stew, cut into 1-1/2 inch pieces 6 lb. qt.
1. Mix flour and pepper in bowl. Add beef and toss to coat.
Weight Measure
canola oil 6 oz. 0 3/4  cups
2. Heat two-thirds of the oil in sauté pan or tilt skillet. Add the beef and cook until it’s well browned, stirring often. Remove the beef and set it aside. Degrease the pan.
Weight Measure
Vidalia onion, chopped 2 lb. 1 1/2  qt.
dried thyme, crushed tbsp.
bay leaf ea.
Made With:

Bases, Broths & Stocks

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 128 oz. gallons
Made With:

Beverages

Swanson® Beef Broth

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Swanson® Beef Broth 32 oz. cups
3. Add the remaining oil and heat. Add the onions and cook for 10 minutes or until tender. Add the thyme and bay leaves. Stir in the vegetable juice and broth. Heat to a boil. Return the beef to the pan. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Weight Measure
russet potato, cut into 1/2-inch pieces 3 lb. qt.
carrot, peeled, cut into 1/2" slices 2 lb. 1 1/2  qt.
celery, cut into 1-inch pieces 2 lb. 1 1/2  qt.
fresh parsley, chopped 0 1/4  cups
4. Add the potatoes, carrots and celery. Cover and cook for 1 hour more or until meat is fork-tender and vegetables are tender.CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion stew with 8 oz. ladle (1 cup). Garnish with parsley.
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