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  • When the winter months have you shivering, this beef stew will warm you up from the inside. Perfect with some good, crusty bread.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 to 2 pounds beef stew meat, cut into 3/4 inch cubes
  • 2 tablespoons cooking oil
  • 5-6 small Yukon Gold potatoes
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 1 cup sliced carrots
  • 1 medium onion, chopped
  • 1 cup beef broth
  • 1/2 cup Worchestershire sauce
  • 1 teaspoon oregano
  • 1/2 teaspoon marjoram, crushed
  • 1/4 black pepper
  • 1 or 2 bay leaves
  • 2 cups vegetable juice, spicy or regular
5 (Rated by 2 moms)
PREP TIME 25 Min READY IN 10 Hr 25 Min
COOK TIME 10 Hr SERVINGS 6
MAIN INGREDIENT Beef
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Winter
COOKING METHOD Crock Pot
CUISINE American

Preparation

  1. Place flour and a pinch of black pepper, salt and garlic powder in a plastic bag. Add meat cubes and shake to coat meat with flour mixture.
  2. In a large skillet brown half the meat in 1 tablespoon of cooking oil, turning to brown evenly. Brown the remaining meat with the remaining oil. Drain fat.
  3. In a 3 1/2- or 4-quart Crock Pot, layer potatoes, peas, corn, carrots and onion. Add meat. Add beef broth, Worcestershire sauce, oregano, marjoram, pepper. Pour vegetable juice over all.
  4. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours or until the meat and potatoes are tender. Discard bay leaf.
  5. Ladle into bowls and serve with a side of crusty bread.

Rating

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2 REVIEWS

great!!

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