Beef Stew


Makes 4 servings.


2 tablespoon all-purpose flour 1 pound beef or pork stew meat, cut into ¾-inch cubes 2 tablespoon cooking oil 1 medium onion, cut into thin wedges 2½ cup cubed potatoes 1 cup frozen cut green beans 1 cup frozen whole kernel corn 1 cup sliced carrot 2½ cup vegetable juice cocktail 2 teaspoon instant beef bouillon granules 2 teaspoon Worcestershire sauce 1½ teaspoon snipped fresh marjoram or ½ teaspoon dried marjoram, crushed 1½ teaspoon snipped fresh oregano or ½ teaspoon dried oregano, crushed ¼ teaspoon pepper 1 bay leaf

Nutritional information

No nutrition information available


1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain off fat. 2. In the bottom of a 3-½- or 4-quart electric crockery cooker layer onion, potatoes, green beans, corn, carrot, and meat. Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf. Pour over meat and vegetables in crockery cooker. Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender. Discard bay leaf.