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“Needed a winter stew using what was in the house - all the stores were closed because of the blizzard! Nothing better than comfort food in a blizzard!”
2hrs 20mins

Ingredients Nutrition

  • 2 lbs stew meat
  • 2 garlic cloves, crushed
  • 2 -3 tablespoons olive oil or 2 -3 tablespoons vegetable oil
  • 1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
  • 2 (12 ounce) cans V8 vegetable juice
  • 2 tablespoons soy sauce
  • 3 large potatoes, cut to the size of the stew meat
  • 1 large green pepper, again cut to the size of the stew meat
  • 1 (15 ounce) can whole kernel corn
  • 1 (8 ounce) package fresh mushrooms, washed and cut in half
  • salt and pepper
  • 1 bay leaf (optional)


  1. In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
  2. Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

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