Recipes and Cooking Old-Fashioned Beef Stew 4.0 (67) 3 Reviews This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 90 mins Total Time: 110 mins Servings: 5 Yield: 7 cups Jump to Nutrition Facts Ingredients 2 tablespoon all-purpose flour 12 ounce beef stew meat, cut into 3/4-inch cubes 2 tablespoon cooking oil 3 cup vegetable juice 1 cup water 1 medium onion, cut into thin wedges 1 tablespoon Worcesershire sauce 1 ½ teaspoon instant beef bouillon granules 1 teaspoon dried oregano, crushed ½ teaspoon dried marjoram, crushed ¼ teaspoon black pepper 1 bay leaf 3 cup cubed potato (about 3 medium) 1 ½ cup frozen cut green beans 1 cup frozen whole kernel corn 1 cup sliced carrot (2 medium) Directions Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups). Slow-cooker directions: Prepare and brown meat as above. In a 3 12- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Print Nutrition Facts (per serving) 331 Calories 13g Fat 36g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 331 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 43mg 14% Sodium 744mg 32% Total Carbohydrate 36g 13% Total Sugars 8g Protein 18g Vitamin C 57.3mg 287% Calcium 60.6mg 5% Iron 3.8mg 21% Potassium 1107mg 24% Folate, total 52.4mcg Vitamin B-12 1.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.