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Beef Stew in a Crockpot
Submitted by Lila Machado
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2 tbsp. all-purpose flour
1 pound beef or pork stew meat, cut into 3/4" cubes
2 tablespoons cooking oil
2 1/2 cups cubed potatoes
1 cup frozen cut green beans or 2 cups frozen mixed vegetables
1 cup frozen whole kernal 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
1 1/2 cups vegetable juice or hot-style vegetable juice |
1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brouwn evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 2 1/2-4 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 vegetabel juice over all.
3. Cover and cook on low heat setting for 10-12 hours or on high heat settinfg for 5-6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
For a 6 quart cooker, recipe may be doubled. |
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