Beef and Vegetable Stew


¼ cup olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 cup Spicy V-8 juice
1 pound butternut squash, trimmed and cut into 2-inch cubes
3 to 4 cups beef broth
¼ cup Worcestershire sauce
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving


In a large pot heat olive oil over medium heat. Add the onions, garlic, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes into pot and season with salt and pepper. Turn up the heat to med-high and cook until the beef is browned and golden around the edges, about 5 minutes. Add the V-8, butternut squash and beef broth. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread.

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