Recipes

In the depths of winter when temperatures plunge and darkness comes early, welcome the family home with bowls of this all-time favorite.

2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into ¾-inch cubes
2 tablespoons cooking oil
2½ cubed potatoes
1 cup frozen cut green beans*
1 cup frozen whole kernel corn*
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
½ teaspoon dried marjoram or basil, crushed
¼ teaspoon pepper
1 bay leaf
2½ cups vegetable juice or hot-style vegetable juice

1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a Dutch oven brown half of the meat in 1 tablespoon of hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

2. In a 3½- to 4-quart cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.

3. Cover and cook on low heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.

Nutrition facts per serving: 525 cal., 28 g total fat (10 g sat. fat) 77 mg chol., 953 mg sodium, 42 g carbo., 6 g fiber, 27 g pro. Daily Values: 119% vit. C, 7% calcium, 29% iron

*Note: Sustitute 2 cups of frozen mixed vegetables for the beans and the corn.
For a 6-quart cooker: Recipe may be doubled.

Excerpted from Biggest Book of Slow Cooker Recipes
Copyright © 2006 by Meredith Books. All rights reserved.