Crock Pot Beef Stew
 adapted from Better Homes and Gardens

Ingredients:

·        2 Tablesp flour

·        1 pound beef stew meat, cut into ¾-inch cubes

·        2 Tablesp cooking oil

·        2 ½ cups cubed potatoes (about 3 medium)

·        1 cup frozen whole kernel corn

·        1 cup sliced carrots (2 medium)

(The recipe also calls for 1 cup frozen green beans but I never put them in)

·        2 cups vegetable juice (V8 works great)

·        1 cup water

·        1 medium onion, cut into thin wedges

·        1 teasp instant beef bouillon granules (1 cube)

·        1 teasp Worcestershire sauce

·        ½ tsp dried marjoram

·        ½ tsp dried oregano

·        1 bay leaf

·        ¼ tsp pepper

Directions

1.     Place flour in plastic bag.  Add meat cubes, shaking to coat. (I usually add a dash of salt and pepper to the flour mixture).

2.     In a large saucepan, brown the meat (half at a time) in oil.  Drain fat.

3.     Layer meat and vegetables in the crock pot.

4.     Combine the rest of the ingredients and pour over the meet and vegetables.

5.     Cook on low-heat for 10-12 hrs or high head for 5-6 hours.

6.     Serve with a crusty bread.