Crock Pot Beef Stew

By Kellie in SLO on February 05, 2004

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    1. 2 tablespoons flour
    2. 1/2-1 teaspoon chili powder (optional)
    3. 1 lb beef stew meat
    4. 2 tablespoons cooking oil
    5. 2 1/2 cups vegetable juice cocktail
    6. 1/2 cup chopped onion
    7. 2 teaspoons beef bouillon granules
    8. 2 garlic cloves, minced
    9. 1/2 teaspoon dried basil, crushed
    10. 1/2 teaspoon dried thyme, crushed
    11. 2 1/4 cups cubed peeled potatoes
    12. 2 cups sliced carrots
    13. 1 cup sliced celery


  1. Place flour and chili powder if using in a plastic bag.
  2. Add meat cubes a few at a time shaking to coat.
  3. Heat oil in large saucepan or skillet.
  4. Brown the meat in the hot oil.
  5. In the bottom of a crock pot layer onion, potatoes, carrots and celery.
  6. Sprinkle with the bouillon granules, garlic, basil and thyme.
  7. Top with the browned meat.
  8. Pour the vegetable juice cocktail over the meat.
  9. (When I use chili powder in the flour on the meat I use V-8 Picante).
  10. Cover; cook on low for 10-12 hours or until meat and veggies are tender.
  11. NOTE: This can be prepared on top of the stove also.
  12. Brown the meat as above, only leave the meat in the pan and top with 3 1/2 cups vegetable juice cocktail, onion, bouillon granules, garlic, basil, and thyme.
  13. Bring to boiling, reduce heat and cover.
  14. Simmer 1-1 1/4 hours or until meat is nearly tender.
  15. Add potatoes, carrots and celery.
  16. Cover; simmer 30 minutes more.