How to Make Crock-Pot Beef Stew

Prep this in the morning, go about your day and feast at night. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Crock-Pots
• Large Saucepans
• Plastic Bags
• 1 lb. beef stew meat cut into 3/4-inch cubes
• 2 c. vegetable juice
• 1 c. water
• 1 tsp. Worcestershire sauce
• 2 tbsp. all-purpose flour
• 1 bay leaf
• 1 tsp. instant beef bouillon granules
• 1/4 tsp. black pepper
• 1 c. sliced carrots
• 2 tbsp. cooking oil
• 1 c. frozen whole kernel corn
• 1 c. frozen cut green beans
• 1/2 tsp. crushed dried marjoram
• 1 med. onion cut into thin wedges
• 1/2 tsp. crushed dried oregano
• 2 1/2 c. cubed potatoes

1. Put flour in a plastic bag. Add meat cubes a few at a time and shake to coat.
2. Brown meat in hot oil in batches in a large saucepan. Drain fat.
3. Layer meat, onion, potatoes, green beans, corn and carrots in a 3 1/2-quart or 4-quart Crock-Pot.
4. Combine vegetable juice, water, boullion granules, Worcestershire, marjoram, oregano, bay leaf and pepper. Pour over meat and vegetables.
5. Cover and cook on low-heat setting 10 to 12 hours (or on high-heat setting 5 to 6 hours) or until meat and vegetables are tender.

Tips & Warnings

• You can also use pork stew meat, instead of beef.
• V8 is a fine vegetable juice; you could also use tomato juice.