Old Fashioned Beef Stew
Source of Recipe
Better Homes & Gardens
List of Ingredients
2 tablespoons all-purpose flour
12 ounces beef stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
3 cups vegetable juice
1 cup water
1 medium onion, cut into thin wedges
1 tablespoon Worcesershire sauce
1-1/2 teaspoons instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
3 cups cubed potatoes (about 3 medium)
1-1/2 cups frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrots (2 medium)
Recipe
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 in hot oil; drain fat. Stir in the vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or until meat is nearly tender.Stir in potatoes, green beans, corn, and carrots. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes about 7 cups (5 main-dish servings).
Crockery Cooker Directions: Prepare and brown meat as above. In a 3- 1/2- or 4-quart electric crockery cooker layer meat, onion, potatoes, green beans, corn, and carrots. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in crockery cooker. 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.
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