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Boy Scout Stew

A Bountiful Kitchen
Course Dinner
Cuisine American
Keyword beef, soup, stew, vegetables

Ingredients

  • 3 lbs beef brisket or chuck cut into 2 inch cubes
  • 2 teaspoon dried thyme or oregano
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup flour
  • 3-4 tablespoons olive oil
  • 1 large onion cut in to chunks
  • 2 cloves garlic minced
  • 3-4 tablespoons Worcestershire Sauce
  • 6 cups V-8 vegetable juice cocktail or tomato juice
  • 2 cups water
  • 2 Knorr beef homestyle stock cups 4.6 oz each, or 2-3 bullion cubes
  • 3 cups celery cut into 1 inch pieces
  • 3 cups carrots cut into 1-1/2 inch pieces or baby carrots, whole
  • 4 medium potatoes scrubbed clean and cut into one inch cubes

Instructions

  1. Place meat in a medium bowl, season with thyme, salt and pepper. Toss with 1/2 cup flour.
  2. Place the oil in a large stock pot or dutch oven. Heat to medium high.
  3. Working in about three batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour left in the bowl, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
  4. Keeping heat on medium high, add a little more oil if needed. Placethe onions and garlic into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
  5. Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute. Add all remaining ingredients.
  6. Cover and simmer for 1 1/2 hours, stirring occasionally.

Recipe Notes

-Knorr Homestyle Stock cups are sold in the soup section of most grocery stores. They come in a package with 4 cups enclosed. I like the flavor of the Knorr brand. You may use Swanson brand liquid flavoring, regular bullion cubes, or other types of stock flavoring if desired.
-Only purchase beef that is a lower quality cut, such as brisket or chuck. This will produce the best result when slow cooking.