Categories: Beef, Main Dish, Slow Cooker, Stew
Ingredients
- 4 tablespoons flour
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb stewing beef, cubed
- 2 tablespoons olive oil
- 46 ounces tomato juice
- 2 onions, chopped
- 4 stalks celery, chopped
- 1 bay leaf
- 4 carrots, chopped
- 3 potatoes, peeled and cubed
- 1 cup frozen green bean
- 6 -8 beef bouillon cubes
- 1 1/2 cups water
Directions
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Combine flour, onion powder, salt and pepper in a large plastic bag.
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Shake to mix.
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Add beef to bag and shake to coat.
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Heat olive oil in a skillet and add beef to brown on all sides.
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Place beef in a slow cooker.
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Add tomato juice just until beeef is covered.
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Add onions, celery and bay leaf.
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Cook beef on low until tender, about 4-6 hours.
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Add carrots, potatoes, green beans, bouillon and water.
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Cook 1-2 hours until vegetables are soft.