Beef Stew in a Crock Pot

2 Tbls flour
1 Lb. beef or pork stew meat cut into 1 inch cubes
2 Tbls cooking oil
2 1/2 Cups raw potatoes (peeled and cubed)
1 Cup frozen green beans
1 Cup frozen whole kernel corn
1 Cup sliced carrots (I use the packaged baby carrots that are ready to eat and cut in half)
1 medium onion
2 tsp instant beef bouillon granules (or 2 cubes)
2 tsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried marjoram or basil
1/4 tsp pepper
1 bay leaf
2 1/2 cups vegetable juice (like V8 juice)

Place flour in a plastic bag, add meat cubes and shake until coated with flour. In a large skillet brown meat in oil, turning as needed to brown evenly. In a 4-quart crockery cooker layer potatoes, carrots, onions, green beans and corn. Add browned meat on top of vegetables. Now add bouillon, Worcestershire sauce, oregano, marjoram, pepper and bay leaf. Pour vegetable juice over all and cover. Cook on low for 10 hours or on high for 5 to 6 hours or until meat and veggies are tender. I serve this with a fresh green salad and some good sourdough or whole wheat bread.

This is an easy recipe and great for leftovers or to freeze. If you have a 6-quart crock-pot and want leftovers double the recipe.