Mom’s Vegetable Beef Stew

January 8, 2010


When I go home to Dallas, there are a few things that I can count on. 1. The sun will be shining. 2. I’ll be wearing t-shirts, even in the winter. 3. Mom will make her fabulous vegetable beef stew, which we’ll eat out of the same strawberry-design bowls with the green rims that we’ve used as long as I can remember — and with it, we’ll have jalapeno cornbread.

I only recently managed to find V8-juice in Paris, and when I did, I nearly jumped for joy, right there in front of the teensy bottles of Oranginas. I threw a couple of cartons in my lime green wheely cart and knew that soon (oh so very soon), this soup would be mine – right here in Frenchyland.

V8, you see, is the key to this soup’s deliciousness – and its simplicity. This really is just a whole lot of veggies, — in veggie juice, for god’s sake — with some bits of beef and barley thrown in for fun. Like so many other chunky soups and stews, the work here is done upfront. Once everything’s chopped, you can throw it in the pot and get on with your day.

I love meals-in-a-bowl anyway, and this one’s so satisfying, and so healthy, I thought that it would be a perfect soup to share with y’all to kick off 2010 (which I just love saying, by the way), and to share with the #letslunch bunch on Twitter. For the rest of the hearty soups and stews recipes that’ll be posted today, just go to, and type in the hashtag, #letslunch.

Here are some of the other fabulous hearty winter stews that the gang has posted:

Show Food Chef’s Pichelsteiner

Bon Vivant’s Thai Green Curry

Tiger in the Kitchen’s Chicken Adobo

Cosmic Cowgirl’s Lentil Stew with Sausage

Pinch My Salt’s Butternut Squash and Chickpea Stew

Vegetable Beef Stew


1-2 pounds arm or chuck roast, cut into one-inch cubes

1 large onion, diced finely

2 sticks celery, diced finely

32 oz V-8 juice

2 cups water

2 14.5 oz cans diced tomatoes

½ red bell pepper, diced finely

½ green bell pepper, diced finely

2 large carrots, cut into 1/2-inch dice

2 medium potatoes , cut into 1/2-inch dice

cup corn (canned or frozen)

cup baby peas (canned or frozen)

1 cup broccoli florets

¼ cup barley

olive oil

12 medium mushrooms (button or baby portobello), cut in thick slices

sea salt



1. Saute beef, onion, celery in olive oil in a large stockpot on medium heat until onions become translucent, about 10 minutes.

2. Add all of the vegetables (except the broccoli and mushrooms), the barley, the V-8, diced tomatoes, and water, and cook on low heat for 2 hours (or if you’re using a slow cooker, on low for 4 hours).

3. Ten minutes before serving, cook the sliced mushrooms in a bit of olive oil and add them to the soup, and add the broccoli florets.

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{ 5 trackbacks }

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{ 7 comments… read them below or add one }

cathy/ShowFoodChef January 8, 2010 at 3:53 AM

Well, it’s almost midnight right now in California and you’ve managed to make me so hungry I can’t stand it. That stew is so full of gorgeous veggies and I may be making it for dinner this weekend just so I can have it for lunch the next day.

ATigerInTheKitchen January 8, 2010 at 2:53 PM

Wow. V-8! Your stew looked just lovely. I’m glad we picked this as the first one of the year. Looking forward to Tweeting and emailing with you for the rest of 2010, my friend. :)

And I can’t wait to make this, too…I LOVE vegetable beef stews!

the cosmic cowgirl January 8, 2010 at 2:54 PM

agree with cathy…will most likely be putting this on the stove sometime this weekend. have almost everything i need in the house already. perfect for dinner and worktime lunches, too. bravo!

Nicole January 8, 2010 at 8:35 PM

That looks SO good! :-)

AlexisfromTexas January 9, 2010 at 10:32 AM

This stew looks delicious! Can’t wait to try it. It’s sunny in Dallas this morning and it’s also 13 degrees! BBbrrrrr! This soup will certainly make us all feel better. =)

Kelsey/TheNaptimeChef January 9, 2010 at 4:34 PM

Happy New year! You hit the nail on the head with this stew – perfect for the winter weather and I LOVE the addition of v-8!

Suzanne January 13, 2010 at 10:19 AM

So glad to know you found V-8 in Paris! Sadly, too many Parisian bartenders think a good Bloody Mary can be made with plain old tomato juice… and no worchestershire! (Did I even come close to spelling that right?!)

Can’t wait to try this one… I know M will love it!

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