Mine is cooking on the stove right now. I use the recipe in the Better Homes and Garden cookbook. I am pretty sure that it is the same recipe that my mother used when I was growing up.
Old Fashioned Beef Stew
You can substitute pork stew meat or boneless lamb for the beef in the hearty stew, For pork, simmer only 30 minutes in step-1. If using a crock pot, prepare as directed for any type of meat.
Prep: 20 minutes
Cook: 90 minutes
Makes: 5 servings (about 7 cups)
2 tbs all-purpose flour
12 ounces beef stew meat, cubed
2 tbs. cooking oil
3 cups vegetable juice
1 cup water1 medium onion, cut into thin wedges
1 tbs. Worcestershire sauce
1 1/2 tsps instant beef bouillon
1 tsp dried oregano, crushed
1/2 tsp dried marjoram, crushed
1/4 tsp black pepper
1 bay leaf
3 cups cubed potatoes
1 cup sliced carrots
The recipe also calls for the following but I omit these and use 1 cup of celery, sliced instead of 1 1/2 cup frozen cut green beans1 cup frozen whole kernel corn
Place flour in a plastic bag. Add meat cubes and shake to coat. In a large saucepan, brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon cubes, oregano, marjoram, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 60-75 minutes or until meat is nearly tender.
Stir in potatoes, carrots and celery (and corn and green beans is using). Return to boiling; reduce heat. Simmer, covered for about 30 minutes or more until vegetables are tender. Discard bay leaf.
Crock pot directions:Prepare and brown meat as above. In a large crock pot layer meat, onion and vegetables. Decrease vegetables juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon cubes, oregano, marjoram, pepper and bay leaf. Pour over meat and vegetables. Cover and cook on low for 10-12 hours or high for 5-6 hours.