- When the winter months have you shivering, this beef stew will warm you up from the inside. Perfect with some good, crusty bread.
- 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
- 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.
- 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.
- 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.
- 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.
- Ladle into bowls and serve with a side of crusty bread.