It takes just a few minutes to put together the ingredients for this fabulous stew, that slowly simmers in a tomato juice-beef broth combination until the meat and vegetables practically melt in your mouth.
Step 1
Coat the beef with the flour.
Step 2
Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
Step 3
Stir the tomato juice, broth, onion and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.
Step 4
Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
