Ingredients
2 tablespoons flour
1 pound of stew meat, cut into small pieces
1 tablespoon olive oil
2 1/2 cups red potatoes cut into small chunks
3 cups mixed frozen vegetables
1/4 of red onion, diced
1 beef bouillon cube
2 1/2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
4 cans V-8 juice
1/4 bag of egg noodles
1/2 bag** If your kids are just going to be eating the "egg noodle special", then make ½ a bag of eg
Preparation
1
Cut meat into small pieces and place in the ziploc bag with flour. Seal the bag and shake until meat is covered with flour.
2
Heat 1 tablespoon of olive oil in a large skillet, or Dutch oven. Brown the meat on all sides, but do not cook through. Remove from pan and place into slow cooker.
3
In a 3 1/2 - 4 quart slow cooker, layer meat, potatoes, mixed vegetables and onion.
4
Add bouillon cube, Worcestershire sauce, oregano, basil, pepper, salt and bay leaves. Pour V8 over all of it. Toss to coat evenly.
5
Cover and cook over low heat for 6 hrs until meat and vegetables are tender. Remove bay leaves before serving.
6
Cook noodles according to package directions. Drain and add to stew right before serving. (If your kids won't eat stew meat, serve them the "egg noodle special" - egg noodles covered in all the good stuff sans the meat.)
7
Note The original recipe can be found in the Better Homes & Gardens Biggest Book of Slow Cooker Recipes. I was unable to find a link to the original recipe on the Better Homes & Gardens web site. The recipe above has been modified to suit my tastes.
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