Traditional Beef Stew


2 tablespoons flour
1 pound of stew meat, cut into small pieces
1 tablespoon olive oil
2 1/2 cups red potatoes cut into small chunks
1/4 of red onion, diced
2 1/2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
4 cans V-8 juice
1/4 bag of egg noodles
1/2 bag** If your kids are just going to be eating the "egg noodle special", then make ½ a bag of eg


Cut meat into small pieces and place in the ziploc bag with flour. Seal the bag and shake until meat is covered with flour.
Heat 1 tablespoon of olive oil in a large skillet, or Dutch oven. Brown the meat on all sides, but do not cook through. Remove from pan and place into slow cooker.
In a 3 1/2 - 4 quart slow cooker, layer meat, potatoes, mixed vegetables and onion.
Add bouillon cube, Worcestershire sauce, oregano, basil, pepper, salt and bay leaves. Pour V8 over all of it. Toss to coat evenly.
Cover and cook over low heat for 6 hrs until meat and vegetables are tender. Remove bay leaves before serving.
Cook noodles according to package directions. Drain and add to stew right before serving. (If your kids won't eat stew meat, serve them the "egg noodle special" - egg noodles covered in all the good stuff sans the meat.)
Note: The original recipe can be found in the Better Homes & Gardens Biggest Book of Slow Cooker Recipes. I was unable to find a link to the original recipe on the Better Homes & Gardens web site. The recipe above has been modified to suit my tastes.



As the temperatures drop in our neck of the woods, I find myself craving thick, hearty meals like a Traditional Beef Stew*. This tasty crock pot dish serves 4-6 people and is full of flavor and nutrients; V8 juice is the heart of the broth.

This recipe is the perfect solution for the "I don't feel like cooking, but want a nice meal to come home to" dilemma. Besides, it gives you a reason to make some tasty biscuits to go along with it!


6 people


Tuesday, March 8, 2011 - 6:29pm


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