Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
2 tablespoons vegetable oil1.5 pounds beef for stew, cut into 1-inch pieces1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)1 beef chicken flavored bouillon cube1.5 cups V8® 100% Vegetable Juice1 tablespoon all-purpose flour0.5 teaspoon dried basil leaves, crushed0.5 teaspoon dried oregano leaves, crushed0.5 teaspoon dried thyme, crushed0.5 teaspoon dried rosemary leaves, crushed0.5 teaspoon garlic salt
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