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Bloody Mary Stewp


This is too thick to be soup, and too thin to be stew, so we call it stewp.

3 cups V-8 juice
1 ½ cups vodka
2 tsp sea salt
3 tsp freshly ground black pepper
3 tsp onion powder
3 tsp celery seed
3 tsp Tabasco
3 Tbsp lemon or lime juice
3 Tbsp Worcestershire sauce
2 Tbsp prepared horseradish
2 Tbsp crushed garlic
2 pounds stew beef
1 medium onion, diced
3 carrots, sliced
1 14.5 oz can diced roasted tomatoes with garlic
2 heaping Tbsp Better Than Bullion beef flavor
Mix first 11 ingredients and set aside. Evenly array beef in crock pot. Top with onion, carrots, and roasted tomatoes. Pour Bloody Mary mix over all.
When liquid is hot, add Better Than Bullion and stir until dissolved.
Cook on high for 6-8 hours, then low for 16-18 hours. Using tongs, remove each piece of stew meat and shred with a fork, placing in a bowl. When all stew meat is shredded, put meat back into pot, stir until well distributed, then serve.
Optional: Top with shredded Swiss cheese and microwave until cheese melts.
Serves 6-8, depending on how hungry they are.
Notes: You can cut the stew meat before cooking it, in which case there's a much, much shorter cook time. But this long version really made the flavor super intense.
In spite of the Tabasco and horseradish, this is not a spicy dish, simply flavorful.
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