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Slow Cooker Beef Stew Recipe

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This recipe for Slow Cooker Beef Stew is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons all-purpose flour
1 pound beef stew meat, cut into 3/4 inch cubes
2 tablespoons cooking oil
2-1/2 cups cubed potatoes
1 cup frozen green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons beef bouillon granules (or 2 cubes)
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram or basil, crushed
1/4 teaspoon pepper
1 bay leaf
2-1/2 cups vegetable juice (V8)

Directions:
Directions:
1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a Dutch oven or heavy skillet brown half of the meat in 1 teaspoon of hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

2. In a 3-1/2 to 4-quart slow cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon, Worcestershire sauce, oregano, marjoram, pepper and bay leaf. Pour vegetable juice over all.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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