Slow Cooker Herbed Beef Stew |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 4 |
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I remember making a crock of this for my husband before I went away on a business trip to keep him fed while I was away. It certainly kept him content and well-fed. I like to serve it over mashed potatoes or noodles. Ingredients:
2 tablespoons all-purpose flour |
1 lb boneless chuck roast, cut into 3/4-inch cubes |
2 tablespoons vegetable oil |
1 medium onion, cut into thin wedges |
2 cups frozen cut green beans |
2 cups frozen whole kernel corn |
1 1/2 cups carrots, sliced |
2 1/2 cups vegetable juice |
2 teaspoons beef bouillon granules |
2 teaspoons worcestershire sauce |
1 1/2 teaspoons fresh marjoram, chopped or 1/2 teaspoon dried marjoram, crushed |
1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano, crushed |
1/4 teaspoon pepper |
1 bay leaf |
Directions:
1. Place flour in plastic bag. Add meat cubes, shaking to coat.
2. In a large pan, brown meat, in batches if necessary, in hot oil. Transfer meat to slow cooker.
3. Add onion, green beans, corn, and carrots to slow cooker.
4. Combine vegetable juice, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper and bay leaf.
5. Pour over meat and vegetables in slow cooker.
6. Cover and cook on low heat setting for 10 to 12 hours, or until meat and vegetables are tender.
7. Discard bay leaf and serve.
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