Bloody Mary Beef Stew
Use a Crockpot or Instant Pot to make this excellent stew!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 TB olive oil
- 1½ pounds beef stew meat cut into 1-inch cubes
- 1½ cups Bloody Mary mix or vegetable juice cocktail
- 1½ cups beef broth
- 2 medium carrots peeled, sliced 1-inch
- 2 medium potatoes peeled, cubed
- 1 medium onion cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried marjoram leaves
- 1 bay leaf
- 1/2 cup water
- 3 tablespoons all-purpose flour
For Instant Pot:
Turn Instant Pot to “sauté” setting. Add olive oil, then beef. Cook, stirring occasionally, until browned (5 to 7 minutes).
Add all remaining ingredients, except flour and water.
Seal Instant Pot and set to “meat/stew” (18 minutes). Once cooking cycle is done, allow to vent naturally for at least 20 minutes.
Stir together water and flour in a cup or small bowl until smooth.
When Instant Pot has vented, remove lid and stir flour mixture into beef mixture, stirring constantly. If mixture does not thicken, turn the Instant Pot to Sauté and cook, stirring, for 3-5 minutes to thicken the sauce.
Warm olive oil in 10-inch skillet until hot; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 minutes).
Place meat in slow cooker. Stir in all remaining ingredients, except water and flour.
Cover; cook on Low heat for 8 to 9 hours, or High heat for 5 to 6 hours or until beef is tender. Uncover; remove bay leaf.
Stir together water and flour in a cup or small bowl until smooth. Add flour mixture into beef mixture, stirring constantly. Cook on High heat, stirring occasionally, until thickened (8 to 10 minutes).
TIP: Add more flour if a thicker stew is desired.
Calories: 270kcal | Carbohydrates: 19g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 442mg | Potassium: 944mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3895IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 5mg