“Really easy and inexpensive dinner that the entire family enjoys. Even my picky four year old! This recipe is a mixture of many other recipes I have tried in the past. I have also used red cabbage at the end, and found it tasty for the adults, the children weren't terribly impressed with that addition though. Edit*** I have used this recently after trying new experiments and this recipe needs something I think. Something savory, maybe a couple anchovies? I do not know, but please experiment! I am also cutting the V8 to 2 cups as the 3 cups in the slow cooker seems to be too watery.”
READY IN:
8hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb stew beef chunk, cut up
  • 14 cup flour
  • 2 tablespoons cooking oil (optional)
  • 1 (1 1/4 ounce) package dry onion soup mix
  • 3 cups vegetable juice (tomato based)
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 3 medium carrots, cut in thick slices
  • 3 medium potatoes, cubed, relatively same size as carrot pieces
  • salt and pepper

Directions

  1. Place vegetables in bottom of crock pot.
  2. Toss beef with flour, shake off excess. Sauté beef in hot oil, optional step but recommended.
  3. Place beef on top of vegetables Mix juice, onion soup mix, garlic powder and Worcestershire sauce; pour on top of mixture.
  4. Cover and cook on high 20-30 minutes.
  5. (This is a good time to clean up, or get ready for your day).
  6. Finish cooking on low for 8 hours.
  7. Mix in salt and pepper to taste and serve.

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