Slow Cooker Veggie Beef Stew
Don't have time to cook dinner this evening? Not to worry...you can put together this savory stew in the morning and let it slow cook all day. Dinner is ready when you are.
Ingredients
2 tablespoons vegetable oil
1.5 pounds beef for stew, cut into 1-inch pieces
1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)
1 beef chicken flavored bouillon cube
1.5 cups V8® 100% Vegetable Juice
1 tablespoon all-purpose flour
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon dried oregano leaves, crushed
0.5 teaspoon dried thyme, crushed
0.5 teaspoon dried rosemary leaves, crushed
0.5 teaspoon garlic salt
1.5 pounds beef for stew, cut into 1-inch pieces
1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)
1 beef chicken flavored bouillon cube
1.5 cups V8® 100% Vegetable Juice
1 tablespoon all-purpose flour
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon dried oregano leaves, crushed
0.5 teaspoon dried thyme, crushed
0.5 teaspoon dried rosemary leaves, crushed
0.5 teaspoon garlic salt
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Slow Cooker Veggie Beef Stew
Don't have time to cook dinner this evening? Not to worry...you can put together this savory stew in the morning and let it slow cook all day. Dinner is ready when you are.
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Ingredients
2 tablespoons vegetable oil1.5 pounds beef for stew, cut into 1-inch pieces1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)1 beef chicken flavored bouillon cube1.5 cups V8® 100% Vegetable Juice1 tablespoon all-purpose flour0.5 teaspoon dried basil leaves, crushed0.5 teaspoon dried oregano leaves, crushed0.5 teaspoon dried thyme, crushed0.5 teaspoon dried rosemary leaves, crushed0.5 teaspoon garlic salt
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