Beef Stew

Here is one of my favorite winter and crock pot recipes!

Beef Stew

2 tablespoons all-purpose flour
1 pound beef stew meat
2 tablespoons cooking oil
3 1/2 cups vegetable juice cocktail (I use a 46 oz. can of V-8 juice)
1/2 cup chopped onion
2 teaspoons instant beef bouillon granules
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
2 1/4 cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery

Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan brown meat, half at a time, in hot oil.

In the bottom of a 3 1/2 or 4 quart crock pot, layer onion, potatoes, carrots, and celery. Sprinkle with bouillon granules, garlic, basil, thyme; add cooked meat. Pour vegetable juice over meat. Cover; cook on low-heat setting for 10-12 hours or until meat and vegetables are tender.