When I left for the beach last week, I made sure there was food here for Daddy-O. Things that he liked and things that didn't require much prep on his part. He can cook but he has other things to do. Farm duties come first.
I put this stew—a favorite around here—in the crockpot the morning I left and it was ready for his dinner that night. And there were leftovers for later. He may have missed me but he didn't have to miss my cooking.
SLOW COOKER BEEF STEW
2 tablespoons all-purpose flour
1/1/2 to 2 lbs. stew beef
2 tablespoons cooking oil (maybe a little more, if needed)
2 medium potatoes, peeled and cut into chunks
2 or 3 carrots, peeled and cut into chunks
1 onion, peeled and cut into wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 whole bay leaf
2-1/2 cups V-8 juice
Place flour in a plastic bag. Add half of meat cubes and shake to lightly coat the meat. Repeat with other half. Heat oil in a large skillet. Brown half the cubes in medium-hot oil, turning to brown on all sides. Repeat with other half of meat.
In a 3-1/2 to 4 qt. Crockpot, layer potatoes, carrots and onion. Add meat over vegetables. Sprinkle bouillon, Worcestershire, oregano, marjoram and pepper over the meat. Add bay leaf. Pour juice over all.
Cook on LOW for 10-12 hours, or on HIGH for 5-6 hours, or until meat and vegetables are tender. Discard bay leaf before serving.