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Beef Stew


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


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 3-1/2- 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.

Nutritional Information Per Serving

no nutrition information available