Old-Fashioned Beef Stew

from the kitchen of Jenny


2 Tbls flour
1 lb. Beef stew meat, cut into ¾-inch cubes (or I just use hamburger or leftover roast)
2 Tbls. Cooking oil
3 cups vegetable juice
1 cup water
1 medium onion, cut into thin wedges
1 tsp. Instant beef bouillon granules
1 tsp. Worcestershire sauce
½ tsp. Dried marjoram, crushed
½ tsp. Dried oregano, crushed
1 bay leaf
¼ tsp. pepper
2 ½ cups cubed potatoes (about 3 medium)
1 cup frozen whole kernal corn
1 cup frozen cut green beans
1 cup sliced carrots

If using stew meat: Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or pot brown meat, half at a time, in hot oil.
Drain fat. Stir in the vegetable juice, water , onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 ¼ hours or till meat is nearly tender. Stir in potatoes, corn, green beans, and carrots. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till meat and vegetables are tender. Makes 9 cups.
If using hamburger: Brown hamburger and onion (without the oil). Drain fat. Stir in the vegetable juice, water , onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf and pepper. Bring to boiling. Stir in potatoes, corn, green beans, and carrots. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till meat and vegetables are tender. Makes 9 cups.

In the crock-pot: Brown meat. Add meat and vegetables to crock-pot. Combine the rest of the ingredients (reduce the vegetable juice to 2 cups) and pour over the meat and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours.