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Campbell's

V-8 Savory Beef Stew

Adapted from the original Campbell's V8 Vegetable Juice packaging. Back of the Bag is not affiliated with Campbell's.

"The secret is in the juice."

Prep 20 min Cook 1 hour 55 min 6 servings
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V-8 Savory Beef Stew

The Story

Beginning in the 1960s, Campbell's promoted V8 not just as a drink, but as a shortcut base for hearty stews and sauces. By using the juice instead of water or broth, the back-of-the-can recipe promised a complexity of eight vegetables and seasonings without extra chopping. It became a staple for busy American families looking for 'slow-cooked' flavor in less time.

From the back of V8 Vegetable Juice — since 1965

Ingredients

  • 2 pounds beef cubes for stew
  • 2 tablespoons vegetable oil
  • 1 can (46 ounces) V8 Vegetable Juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 4 medium potatoes, peeled and quartered
  • 4 large carrots, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Directions

  1. 1

    In a large Dutch oven, brown the beef in oil over medium-high heat, pouring off excess fat.

  2. 2

    Add the V8 juice, salt, pepper, and Worcestershire sauce. Bring to a boil.

  3. 3

    Reduce heat to low. Cover and simmer for 1 hour.

  4. 4

    Add potatoes, carrots, and onion. Cover and simmer for another 45 minutes or until beef and vegetables are tender.

  5. 5

    In a small bowl, whisk together the flour and water until smooth. Stir into the stew.

  6. 6

    Cook and stir until the mixture boils and thickens.