Traditional Beef Stew
By: Denine & Daniele
Published: Tuesday, March 8, 2011 - 6:29pm

Ingredients




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
3 cups mixed frozen vegetables
1/4 of red onion, diced
1 beef bouillon cube
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
Preparation

1 Cut meat into small pieces and place in the ziploc bag with flour. Seal the bag and shake until meat is covered with flour. 2 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. 3 In a 3 1/2 - 4 quart slow cooker, layer meat, potatoes, mixed vegetables and onion. 4 Add bouillon cube, Worcestershire sauce, oregano, basil, pepper, salt and bay leaves. Pour V8 over all of it. Toss to coat evenly. 5 Cover and cook over low heat for 6 hrs until meat and vegetables are tender. Remove bay leaves before serving. 6 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.) 7 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. 


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About


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!

 


Tags:

beef stewbeefstew 


Yield:




6 people





Added:

    Tuesday, March 8, 2011 - 6:29pm  


Creator: 

Denine & Daniele 










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Preparation

 1  Cut meat into small pieces and place in the ziploc bag with flour. Seal the bag and shake until meat is covered with flour.  2  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.  3  In a 3 1/2 - 4 quart slow cooker, layer meat, potatoes, mixed vegetables and onion.  4  Add bouillon cube, Worcestershire sauce, oregano, basil, pepper, salt and bay leaves. Pour V8 over all of it. Toss to coat evenly.  5  Cover and cook over low heat for 6 hrs until meat and vegetables are tender. Remove bay leaves before serving.  6  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.)  7  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.

About


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!