Categories: beef, crockpot, soup, stew

Ingredients

• 2 tablespoons all-purpose flour
• 1 pound beef or pork stew meat, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 2-1/2 cups cubed potatoes
• 1 cup frozen cut green beans*
• 1 cup frozen whole kernel corn*
• 1 cup sliced carrot
• 1 medium onion, cut into thin wedges
• 2 teaspoons instant beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried marjoram or basil, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 2-1/2 cups vegetable juice or hot-style vegetable juice

Directions

1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.

4. Note: If you like, substitute 2 cups frozen mixed vegetables for the beans and corn.

5. For a 6-quart cooker: Recipe may be doubled.

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