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Old-Fashioned Beef Stew Print Email


from Better Homes and Gardens

2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
2-1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
2-1/2 cups vegetable juice cocktail
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1-1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 bay leaf

1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain off fat.

2. In the bottom of a 3-1/2- or 4-quart electric crockery cooker layer onion, potatoes, green beans, corn, carrot, and meat. Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf. Pour over meat and vegetables in crockery cooker. Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender. Discard bay leaf. Makes 4 servings.

Nutritional facts per serving
calories: 458 , total fat: 16g , saturated fat: 6g , cholesterol: 84mg , sodium: 1261mg , carbohydrate: 48g , protein: 30g
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