Bloody Mary Beef Stew with V8 & Marjoram

Bloody Mary Beef Stew with V8 & Marjoram

A cozy, from-scratch beef stew with a lively tomato-and-vegetable broth. V8 gives the pot its familiar savory base, while Lady May’s Top Shelf Bloody Mary Mix adds balanced spice. La Boîte Marjoram and Burlap & Barrel Herbes de Provence make it smell like dinner has been on the stove all afternoon.

Serves: 6
Prep time: 25 minutes
Cook time: About 2 hours 45 minutes

Ingredients

  • 2 lb boneless beef chuck roast, cut into 1 1/2-inch cubes
  • 1 tsp kosher salt to start, plus more only if needed
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 cup V8 Original vegetable juice
  • 1 cup Lady May’s Top Shelf Bloody Mary Mix
  • 2 cups low-sodium beef broth
  • 1 tsp La Boîte Marjoram
  • 1 tsp Burlap & Barrel Herbes de Provence
  • 1 bay leaf
  • 4 medium carrots, cut into thick pieces
  • 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
  • 1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening
  • Chopped parsley, for serving

Directions

  1. Pat the beef dry, season with the 1 teaspoon salt and black pepper, and heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the beef in two batches, about 3–4 minutes per side; transfer to a plate.
  2. Reduce the heat to medium. Add the onion and cook for 5 minutes, scraping up browned bits. Stir in the garlic and tomato paste for 1 minute. Pour in about 1/2 cup of the broth and scrape the bottom of the pot.
  3. Return the beef and its juices to the pot. Add the V8, Lady May’s Top Shelf Bloody Mary Mix, remaining beef broth, marjoram, Herbes de Provence, and bay leaf. Bring to a gentle simmer, cover, and cook on low for about 1 hour 45 minutes, stirring occasionally.
  4. Add the carrots and potatoes. Cover and simmer another 35–50 minutes, until the vegetables are tender and the beef yields easily to a fork. Add a little water or broth if the pot gets too dry.
  5. Remove the bay leaf. For a thicker stew, stir in the cornstarch slurry and simmer uncovered for 2–3 minutes. Taste before adding more salt because V8 and Bloody Mary mix are seasoned. Scatter with parsley and serve warm.

Make-ahead tip: Cool the stew promptly and refrigerate covered. Reheat gently until hot throughout; it tastes even better the next day.

Shop the featured Lady May’s Top Shelf Bloody Mary Mix, La Boîte Marjoram, and Burlap & Barrel Herbes de Provence.

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