Spicy Beef Stew

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2 pounds lean beef (preferably chuck roast)
2 large onions, cut into wedges
1 pound new potatoes, sliced
1 package (1 pound) baby carrots, cut in half
1-1/2 tablespoons dried Italian seasoning
2 teaspoons beef bouillon granules
2 teaspoons salt
1 teaspoon black pepper
2 cans (11-1/2 ounces each) hot and spicy vegetable juice


Cut beef into 1- to 1-½-inch cubes; place in a 4-½-quart Dutch oven. Add onions and next seven ingredients. Bring mixture to a boil over medium-high heat; cover and transfer to oven.

Bake 4 hours at 250 degrees. Do not peek. Do not stir. Serve with cornbread or warm, crusty bread.


6 to 8 servings

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Spicy Beef Stew

My all time favorite beef stew. It’s spicy so now I make it half and half, regular and spicy.

I've never made something

I've never made something like this before, and it was great. My family of 3 got three meals from this recipe, and the longer it sat the better it was. I added garlic, a few mushrooms, and a little celery. I will definitely make this again - amazing with crusty warm bread.

Sounds great but need help:

Sounds great but need help: what is "hot and spicy vegetable juice"? I haven't lived in the States for almost 20 years so will need to make whatever substitute I can based on knowing what the original is! Thanks.

Sounds like it could be the

Sounds like it could be the hot, spicy V-8 juice. If not available, I'd try tomato juice spiced up.

Hi Clark, It is V-8 Hot and

Hi Clark, It is V-8 Hot and Spicy Tomato Juice. Good Luck!

I would use a product called

I would use a product called Snappy Tom its a good spicy vegetable juice

V-8 makes a spicy vegetable

V-8 makes a spicy vegetable juice. Other than that, make veggie juice with some Tabasco maybe?

V-8 Juice used to make a

V-8 Juice used to make a spicy type of V-8 try that. Steve

The onsought of Autum &

The onsought of Autum & cooler temp's makes this dish especially Great! Cornbread, Old Fashioned large buttermilk biscuts and even Garlic toast are a great complement. I've used a slow cooker for almost the same recipe and it comes out great BUT there is no substitute for the ol' Iron Dutch Oven.
While reading the ingrediants I could almost smell it cooking and taste the stew it self.
I've always used "Fresh Ground Pepper" - ground med to course, it seems to spice it up a little also. A couple of Bay leaves also brings out the taste of the carrots and potatoes.