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Argentinean Beef Stew

Made With:


V8 Vegetable Cocktail - Plastic Bottle

A delicious blend of eight vegetables combined to create a low calorie, nutritious and refreshing beverage.

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Classique Consommé

Un bouillon de bœuf maison qui se déguste aussi bien seul que dans une recette.

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Total Time

90 min.

Serving & Size

1 cup (250ml)

Beef is the center of this hearty stew enhanced with smoked paprika, garlic, V8® Vegetable Cocktail and filled with corn, apricots, peppers and cilantro.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Oil, vegetable 3 tbsp 45  mL
Beef, chuck, boneless, 3/4 inch pieces 3 lbs 1 2/5  kg
Paprika, smoked 1 tbsp 25  mL
1. Heat oil in a large pot over medium-high heat; add beef and sauté until well browned on all sides, about 6 minutes. Stir in paprika and continue to cook 2 minutes, stirring often.
Weight Measure
Onions, sweet, minced 6 cups 1 1/2  L
Peppers, bell, green, and red, diced 6 cups 1 1/2  L
Carrots, diced 4 cups L
Garlic, minced 3 tbsp 45  mL
2. Add onions and continue cooking for 5 minutes. Stir in peppers, carrots and garlic and continue cooking for 5 minutes.
Weight Measure
V8® Vegetable Cocktail 12 cups L
Campbell's® Beef Consommé, 48 oz. condensed, canned 2 cups 500  mL
Water 2 cups 500  mL
3. Stir in V8® Vegetable Cocktail, Beef Consommé and water and bring to a boil; reduce heat to simmer and simmer on low for 60-75 minutes or until beef is tender, adding water as necessary if mixture gets too thick.
Weight Measure
Corn Kernels, frozen 1 cups 600  g
Apricots, dried, julienned 3 cups 780  mL
4. Add corn and apricots and continue cooking 15-20 minutes.
Weight Measure
Cilantro 1 cup 280  mL
Vinegar, sherry 3 cup 175  mL
5. Mix in cilantro and vinegar. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Weight Measure
Oil, chili, optional 2 tbsp 30  mL
Cilantro, fresh, minced
6. To Serve: For each serving, ladle 1 cup (250 mL) stew into a bowl and drizzle ½ tsp (3 mL) chili oil, if desired, over top of soup and sprinkle with cilantro, as desired to garnish.


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