Slow Cooker Herbed Beef Stew

Submitted by JackieOhNo!

"I remember making a crock of this for my husband before I went away on a business trip to keep him fed while I was away. It certainly kept him content and well-fed. I like to serve it over mashed potatoes or noodles."

 

• Ready In: 10hrs 15mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons all-purpose flour
• 1 lb boneless chuck roast, cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, cut into thin wedges
• 2 cups frozen cut green beans
• 2 cups frozen whole kernel corn
• 1 1⁄2 cups carrots, sliced
• 2 1⁄2 cups vegetable juice
• 2 teaspoons beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 1 1⁄2 teaspoons fresh marjoram, chopped or 1/2 teaspoon dried marjoram, crushed
• 1 1⁄2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon pepper
• 1 bay leaf

directions

1. Place flour in plastic bag. Add meat cubes, shaking to coat.
2. In a large pan, brown meat, in batches if necessary, in hot oil. Transfer meat to slow cooker.
3. Add onion, green beans, corn, and carrots to slow cooker.
4. Combine vegetable juice, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper and bay leaf.
5. Pour over meat and vegetables in slow cooker.
6. Cover and cook on low heat setting for 10 to 12 hours, or until meat and vegetables are tender.
7. Discard bay leaf and serve.

Reviews

[bethyjstar]

This was perfect. I only had 1.5 C of vegetable juice, so I added a C of water. I also didn't have oregano (I'm still not sure how that was possible!), but I didn't miss it. My 3-year-old loved it, so that's a thumbs up from me!