The Witchery

Once again, cold, wet, miserable weather makes me drag out the crock pot. I hadn't had beef stew in a while, so I figured that it sounded warm and filling and mostly healthy (hey, it's got vegetables in it) and did I mention warm...

Slow Cooker Beef Stew

1 1/2 lb. beef stew meat cut into 3/4-inch cubes
1/4 c. all-purpose flour
2 tbsp. cooking oil
1 1/2 c. sliced carrots
1/2 c. sliced parsnips
1 1/2 c. frozen whole kernel corn
1 c. frozen peas
1 large onion cut into thin wedges
3 c. cubed potatoes
3 c. V8 or another vegetable juice
1 c. water
2 tsp. Worcestershire sauce
1 bay leaf
1 tsp. crushed dried oregano
1 tsp. crushed dried marjoram
1 tsp. concentrated beef broth extract
1/4 tsp. black pepper

Put flour in a plastic bag. Add meat cubes a few at a time and shake to coat.
Brown meat in hot oil in batches in a large saucepan. Drain fat.
Layer meat and vegetables in a 6-quart Crock-Pot.
Combine vegetable juice, water, beef stock, Worcestershire, marjoram, oregano, bay leaf and pepper. Pour over meat and vegetables.
Cover and cook on low-heat setting 10 to 12 hours (or on high-heat setting 5 to 6 hours) or until meat and vegetables are tender.