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Nutrition Facts
Serving Size 1 (386g) Recipe makes 4 servings The following items or measurements are not included below: 1 lb beef fresh marjoram 1/4 teaspoon pepper
Calories 391
Calories from Fat 104		(26%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 530mg		22%
Potassium 1424mg		40%
Total Carbohydrate 43.5g		14%
	Dietary Fiber 6.7g	26%
	Sugars 8.5g
Protein 30.7g		61%
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Old Fashioned Beef Stew for Your Crock Pot

Recipe #51692 | ½ day | 40 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Bev
Jan 16, 2003

Take the hassle out of dinner tonight by letting this scrumptious stew simmer in your crock pot all day. From BH&G.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons all-purpose flour
1 lb beef or pork stew meat, cut into 3/4 inch cubes
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
2 1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
2 1/2 cups vegetable juice cocktail
2 teaspoons beef bouillon granules
2 teaspoons worcestershire sauce
1 1/2 teaspoons snipped fresh marjoram, crushed or 1/2 teaspoon dried marjoram, crushed
1 1/2 teaspoons snipped fresh oregano, crushed or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 bay leaf

Directions

1
Place flour in a plastic bag.
2
Add meat cubes, a few at a time, shaking to coat.
3
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
4
Drain off fat.
5
In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
6
Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
7
Pour over meat and vegetables in crock pot.
8
Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
9
Discard bay leaf.

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Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Vegetables
Main Ingredient > Meat > Beef
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Everyday

Featured Reviews for This Recipe

From: magpie diner

On Sep 30, 2009

Thanks Bev - I'm not overly experienced with making meat stews, so couldn't say if this was really old fashioned or not (someone else mentioned it not the type of beef stew they were used to), I'd say this is the best one I've made. The end result was tasty and your quantities are bang on*. Browning the meat is a little time consuming, but I think worth it. *After reading some of the reviews I added about a cup of water to the crock pot...the gravy was the perfect consistency. I actually made two batches, one to freeze. I couldn't fit it all in one so in the one batch I used russet potatoes and the other batch I used a more waxy red potato. I'd say the russets worked best since they break down a little in the gravy. The only thing that seemed to be missing was garlic...but maybe that's just me. Thanks Bev - I'm sure I'll make this for the meat eaters in my house again.

1 person found this review helpful

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From: Mrs. Hughes

On Jan 27, 2009

This was good, but a lot more tomato tasting than I expected, and it was thick. It was a good stew, but didn't taste like beef stew to me.

0 people found this review helpful

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From: Audrey M

On Aug 20, 2003

Bev, my hat is off to you for posting this recipe. It was full of flavor. There was no Prep Time given. It does take about 40 minutes to brown the beef and cut up the vegetables. For those who don't have that much time in the morning, I recommend making this the night before if you have a removal liner in your crockpot. This way all you have to do is place the liner in your crockpot and turn it on. You are good to go. Also, to save time you can buy frozen stew vegetables. I did add 2 cups of the green beans, corn and carrots. I then added about 1 more cup of vegetable juice to my 6 quart Rival Slow Cooker. I had six people to feed tonight. I highly recommend this recipe. I served it with side salad, homemade herb bread and Mizz Nezz Yellow Lemony Cake #46672 topped off with strawberries and whip cream.

4 people found this review helpful

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From: Mary Scheffert

On Nov 17, 2003

Excellent recipe! I only had about 1-1/2 cups of V8, so made up the rest of the liquid with water, and also added some frozen peas (I needed to use up an open bag). Just before serving I thickened the gravy with some cornstarch, and served the stew with crusty wheat rolls. A very hearty stew with good flavor - I highly recommend. Thanks for posting! -M