Bloody Marys Beef Stew Recipes

Steps:

• Put all the ingredients in a jug with a pinch of seasoning and lots of ice. Give it a stir, then strain into eight shot glasses with a half green olive on a cocktail stick to garnish. Try serving with our bacon bowls.

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

Steps:

• Put meat chunks and flour in a plastic bag (seal it!) and shake to coat.
• Heat oil in a large pot (Dutch oven, whatever you have). Add meat and brown, drain fat.
• Stir in Bloody Mary mix, water, onion, Worcestershire sauce, 1 bouillon cube, oregano, parsley, pepper, garlic powder, onion powder and bay leaf.
• Bring to boil, reduce heat and simmer (covered and stirring occasionally) for 1 - 1 1/4 hours or until meat is almost tender.
• Add potatoes, carrots, and celery. Taste broth to see if you need to add the second bouillon cube, or more of the other seasonings. (I add the bouillon in stages to monitor the salt).
• Return to boil, reduce heat and simmer (covered and stirring occasionally) for about 30 minutes, or until meat and veggies are tender. I always cut the potatoes too big so I end up checking them at 30 min and keep cooking until they are done. Throw away the bay leaf.
• Enjoy with crusty bread to soak up the juices.