3cupsV8 or tomato juicereduced sodium V8 juice recommended
½teaspoonground black pepper
3-4large carrotspeeled and chopped into large bite-sized chunks
4large potatoespeeled and chopped into large bite-sized chunks
In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness.