Do you have the old Betty Crocker recipe book?

There is a recipe for Beef Stew that has the ingrediant V8 juice (not the spicy V8 juice). I cannot find it anywhere on the internet and my old cookbook is M.I.A.Do you have the old Betty Crocker recipe book?
I have two old Betty Crocker books...I'll look and come back and edit this....








EDIT: Sorry...no luck. My book didn't have it.





I found this recipe online, but I think this is the one you didn't want (with spicy V8). It probably works with regular V8 though:





Skillet Beef and Vegetable Stew


Wow! Just five ingredients and less than 30 minutes - you've got beef steak stew.





Prep Time:25 min


Start to Finish:25 min


Makes:6 servings





1 pound lean beef boneless sirloin steak


1 bag (16 ounces) frozen stew vegetables, thawed


1 can (15 ounces) chunky garlic-and-herb tomato sauce


1 can (14 1/2 ounces) 99% fat-free beef broth


2 cans (5 1/2 ounces each) spicy eight-vegetable juice








1. Remove fat from beef. Cut beef into 1/2-inch cubes.


2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.


3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.








EDIT #2:





Here's more V8 Beef Stews (they may not be the Betty Crocker one, but they look good. I like the Swanson one on the bottom):





Veggie Beef Stew


From: Keri M., Pennsylvania


Ingredients:





2 tbsp. oil


1 1/2 lb. beef for stew, cut into 1'; pieces


1 bag (24 oz.) frozen vegetables for stew


1 beef bouillon cube


1 1/2 cups V8庐 100% Vegetable Juice


1 tbsp. all-purpose flour


1/2 tsp. dried basil leaves


1/2 tsp. dried oregano leaves


1/2 tsp. dried thyme leaves


1/2 tsp. dried rosemary leaves, crushed


1/2 tsp. garlic salt





Directions:





Heat oil in skillet. Add beef and brown.





Place beef, vegetables and bouillon cube in 3 1/2-qt. slow cooker. Mix vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt and pour over all.





Cover and cook on LOW 10 to 12 hr.*





TIP: * Or on HIGH 5 to 6 hr.





********************





Swanson庐 Tomato Beef Stew


From: Campbell's Kitchen


Prep: 10 minutes


Cook: 3 hour s





Serves: 4





Ingredients:





1 lb. beef for stew, cut into 1'; pieces


2 tbsp. all-purpose flour


2 tbsp. vegetable oil


3 cups V8庐 100% Vegetable Juice


1 can (14 oz.) Swanson庐 Beef Broth


1 medium onion, chopped


1 bay leaf


1/2 tsp. dried thyme leaves, crushed


1/8 tsp. ground black pepper


3 medium carrots, cut into 1/2'; pieces


2 medium potatoes, cut into cubes


2 stalks celery, cut into 1'; pieces





Directions:





COAT beef with flour.





HEAT oil in saucepan. Add beef in 2 batches and cook until browned, stirring often. Set beef aside.





ADD vegetable juice, broth, onion, bay leaf, thyme and pepper. Heat to a boil. Return beef to pan. Cover and cook over low heat 2 hr.





ADD carrots, potatoes and celery. Cover and cook 1 hr. or until done.Do you have the old Betty Crocker recipe book?
This is the one from the Betty Crocker website, hope it's the right one, as it's the only one that calls for V8........








1 pound lean beef boneless sirloin steak


1 bag (16 ounces) frozen stew vegetables, thawed


1 can (15 ounces) chunky garlic-and-herb tomato sauce


1 can (14 1/2 ounces) 99% fat-free beef broth


2 cans (5 1/2 ounces each) spicy eight-vegetable juice (V8)








1. Remove fat from beef. Cut beef into 1/2-inch cubes.


2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.


3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.





Enjoy!!!





Christopher
Sorry, not in the one I have.
nope srry... try ur local library
I checked in both my B.C. books and I didn't find the recipe you want.........sorry
K, I have an old Betty Crocker Cook book that my Stepmother and I used when I was a kid. It's the one you could buy if you spent so much money at the grocery store.


If you can send me your email address I'll look to see if I can find the recipe you are looking for.


This book was passed from my stepmother to my wife and then back to me.


No, I'm not looking to get your address for any other reason.


My email address is: rockpicker1@yahoo.com
I do. I'll look andedit my response later.
Could this be it?








Ingredients








1 pound lean beef boneless sirloin steak





1 bag (16 ounces) frozen stew vegetables, thawed





1 can (15 ounces) chunky garlic-and-herb tomato sauce





1 can (14.5 ounces) 99% fat-free beef broth





2 cans (5.5 ounces each) V- eight-vegetable juice














Directions





Remove fat from beef. Cut beef into 1/2'; cubes.





Spray 10'; skillet with cooking spray; heat over medium-high heat. Cook


beef in skillet about 10 minutes, stirring occasionally, until no longer pink.





Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and


simmer 5 minutes, stirring occasionally.