1 Chuck or Shoulder beef roast

8 med potatoes

4 carrots

1 can of corn

1 large can of vegetable juice (V8 32 oz)

1 32oz box of beef stock

2 cups red wine

1 tablespoon butter

1 tablespoon canola oil

Salt

Pepper

Onion powder

Garlic powder

 

 

Heat butter and oil in frying pan. Season beef roast with salt, and pepper. Brown the beef roast. Remove from frying pan and place in roasting pan. Preheat oven to 375 degrees. Use 1 cup of red wine to deglaze the frying pan. Pour deglazed drippings over the beef roast, cover and bake for 1hour 15mins. In large pot combine vegetable juice, beef stock, and remaining cup of red wine. Season to taste with salt, pepper, onion powder, and garlic powder. Peel and cut potatoes and carrots into bite size chunks. Strain corn. Add potatoes, and carrots to the broth mixture and bring to a boil. Let simmer until vegetables are tender about 20 minutes. When beef roast is done let it cool and cut it into bite size pieces. Add the cubed beef and its remaining drippings to the stew pot along with the strained corn. Bring to a boil and let simmer for 15 minutes.