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 skillet, brown meat in hot oil; drain. In a 3 1/2- or 4-quart slow cooker, layer vegetables in order. Add meat; 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.

—Ronnie Mobley, Winston County