JUDGE BOBBY’S OLD-FASHIONED BEEF STEW

Ingredients

2 tablespoons all-purpose flour
1 pound beef stew meat, cubed
2 tablespoons oil
2 1/2 cups cubed potatoes
1 cup fresh, frozen or canned green beans
1 cup whole-kernel corn
1 cup sliced carrots
1 medium onion, chopped
2 beef bouillon cubes or 2 teaspoons bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon crushed oregano
1/2 teaspoon crushed basil or marjoram
1/4 teaspoon pepper
1 bay leaf
2 1/2 cups vegetable juice

Preparation

Place flour in a sealable plastic bag. Add meat and shake until coated. In a large skillet, brown the meat in hot oil; drain. In a 3 1/2- or 4-quart slow cooker, layer potatoes, beans, corn, carrots and onion. Add meat, then top with bouillon, Worcestershire, herbs and spices. Do not stir. Pour vegetable juice over all. Cover and cook on low for 10-12 hours. Discard bay leaf. Makes 4-6 servings.