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Old-Fashioned Beef Stew

2 tablespoon all-purpose flour

1 pound beef or pork stew meat, cut into 3/4-inch cubes

2 tablespoons vegetable oil

3 1/2 cups tomato-vegetable juice

1 medium onion, cut into thin wedges

2 teaspoons beef base or instant bouillon granules

2 teaspoons Worcestershire sauce

1 bay leaf

1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed

1 1/2 teaspoon snipped fresh oregano to 1/2 teaspoon dried oregano, crushed

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups cubed potatoes

1 cup frozen cut green beans

1 cup frozen whole kernel corn

1 cup sliced carrots

1. Place flour in a plastic or paper bag. Add meat cubes, a few at a time, shaking to coat.
2. In a Dutch oven, brown meat, half at a time, in hot oil. Drain fat.
3. Stir in vegetable juice, onion, beef base or granules, Worcestershire sauce, bay leaf, marjoram, oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1/12 hours for beef (about 30 minutes for pork) or until meat is nearly tender.
4. Stir in potatoes, green beans, corn and carrots. Return to boiling; reduce heat. Cover and simmer about 30 minute more or until meat and vegetables are tender. Discard bay leaf.

Makes 4 servings.

Crock-Pot Directions: Prepare and brown meat as above. In a 3 1/3 to 4-quart crock pot or slow cooker, layer meat, onion, potatoes, green beans, corn and carrots. Decrease vegetable juice to 2 1/2 cups. Combine the vegetable juice, beef base or granules, Worcestershire, bay leaf, marjoram, oregano, salt and pepper. Pour over vegetables. Cover and cook on low-heat for 10 to 12 hours or until meat and vegetables are tender.