Savory Beef Stew

Beef stew is a winter staple in our house. The one-pot meal is easy, filling and so satisfying. Because we preserve our own tomato juice and freeze green beans and corn, we usually have all the ingredients on hand. I sometimes substitute peas for the green beans - feel free to change up the vegetable mix to suit your tastes. I serve the stew with crusty bread, focaccia or popovers for dipping.

Toss the meat with flour to coat.

Brown meat on all sides in hot oil. Cook meat in batches. When all meat
is browned, add all ingredients except potatoes, beans,
corn and carrots to the pot. Simmer for one hour.

I use our home canned juice. Commercially canned juice can be substituted.

Add vegetables and continue to cook for an additional 30 minutes.

The finished stew has a thick, rich broth with tender meat.
I top with a chopped fresh parsley. Hearty & delish!

Savory Beef Stew
Adapted from Better Homes & Gardens New Cookbook

3 Tbsp flour

1 lb beef stew meat, cut into 3/4 inch cubes

2 Tbsp cooking oil

4 cups (1 quart) tomato juice

1 medium onion, chopped

1 Tbsp Worcestershire sauce

1 1/2 tsp beef bouillon granules

1 tsp dried oregano

1/2 tsp dried marjoram

1/4 tsp black pepper

1 bay leaf

3 cups cubed potato

1 1/2 cup green beans

1 cup frozen corn

1 cup chopped carrot

Toss meat cubes with flour to coat. In a large saucepan or Dutch oven brown meat in batches in hot oil. Stir in tomato juice, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf before serving. Makes 6 servings.