Ingredients
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2 tablespoons all-purpose flour
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1 lb beef or 1 lb pork stew meat, cut into 3/4 inch cubes
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2 tablespoons cooking oil
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1 medium onion, cut into thin wedges
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2 1/2 cups cubed potatoes
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1 cup frozen cut green beans
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1 cup frozen whole kernel corn
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2 1/2 cups vegetable juice cocktail
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2 teaspoons beef bouillon granules
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2 teaspoons Worcestershire sauce
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1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
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1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1/4 teaspoon pepper
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1 bay leaf
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1 cup sliced carrot
Instructions
- Place flour in a plastic bag.
- Add meat cubes, a few at a time, shaking to coat.
- In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
- Drain off fat.
- In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
- Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
- Pour over meat and vegetables in crock pot.
- Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
- Discard bay leaf.