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 Crock Pot Beef Stew | Status Approved | | Name |  Crock Pot Beef Stew | | Category | Casseroles & Entrees, Meats, Soups & Stews | | Serves/Yields | 4-6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 25 minutes | | Cook Time | See recipe instructions | | Introduction | | This stew will fill the house with it's wonderful aroma. For a thicker gravy add a few small pieces of roux to the pot during the last hour of cooking. Going to be out all day, longer than the stew needs to cook? Hook your crock pot up to a timer, set it for the number of hours you want and no worries. | | Ingredients | |
2 tablespoons all_purpose_flour
1 pound lean beef stew meat, cut into 3/4-inch cubes
2 tablespoons vegetable_oil
3 cups cubed potatoes
2 cups sliced carrots
1 medium onion , cut into thin wedges
2 teaspoons instant beef bouillion_granules
2 teaspoons Worcestershire_sauce
1 teaspoon dried oregano , crushed
1/2 teaspoon dried marjoram or basil , crushed
1/4 teaspoon black pepper
1 bay_leaf
2-1/2 cups vegetable_juice_cocktail or spicy style vegetable juice
| | Directions | | Step: 1 | Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil.
Drain off fat.
| | Step: 2 | In a 3-1/2- or 4-quart crock pot arrange the meat on the bottom.Layer potatoes, carrot, and onion. Add bouillon granules, worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all. | | Step: 3 | Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
For a 6-quart cooker: Recipe may be doubled. |
Time submitted: Monday, January 10. 2005 at 07:47:41 Contributed By: Kate
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