Old-Fashioned Beef Stew
A basic recipe for making beef or pork stew with fresh or dried herbs, and an assortment of vegetables. Recipe includes stove-top and slow cooker directions.
2 tablespoon all-purpose flour
1 pound beef or pork stew meat, cut into 3/4-inch cubes
2 tablespoons vegetable oil
3 1/2 cups tomato-vegetable juice
1 medium onion, cut into thin wedges
2 teaspoons beef base or instant bouillon granules
2 teaspoons Worcestershire sauce
1 bay leaf
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 1/2 teaspoon snipped fresh oregano to 1/2 teaspoon dried oregano, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrots
- Place flour in a plastic or paper bag. Add meat cubes, a few at a time, shaking to coat.
- In a Dutch oven, brown meat, half at a time, in hot oil. Drain fat.
- Stir in vegetable juice, onion, beef base or granules, Worcestershire sauce, bay leaf, marjoram, oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1/12 hours for beef (about 30 minutes for pork) or until meat is nearly tender.
- Stir in potatoes, green beans, corn and carrots. Return to boiling; reduce heat. Cover and simmer about 30 minute more or until meat and vegetables are tender. Discard bay leaf.
Makes 4 servings.
Slow Cooker Directions: Prepare and brown meat as above. In a 3 1/3 to 4-quart slow cooker or crock pot, layer meat, onion, potatoes, green beans, corn and carrots. Decrease vegetable juice to 2 1/2 cups. Combine the vegetable juice, beef base or granules, Worcestershire, bay leaf, marjoram, oregano, salt and pepper. Pour over vegetables. Cover and cook on low-heat for 10 to 12 hours or until meat and vegetables are tender.