This is from the Better Homes and Gardens New Cookbook:

2 Tbsp. all-purpose flour
1 lb. beef stew meat cut into 3/4-inch cubes
2 Tbsp. cooking oil

1 medium onion, cut into thin wedges
2 ½ cups cubed potatoes (about 3 medium)
1 cup frozen green beans
1 cup frozen whole kernel corn
1 cup sliced carrots (about 2 medium)

2½ cups V8 vegetable juice
1 cup water
1 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
½ tsp. dried marjoram, crushed
½ tsp. dried oregano, crushed
¼ tsp. pepper
1 bay leaf

• Place flour in plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan brown meat, half at a time, in hot oil. Drain fat, and add meat as bottom layer in 3½ - 4 quart crockpot.

• After meat, layer onion, potatoes, green beans, corn and carrots.

• Combine vegetable juice, water, and bouillon granules in a mixing bowl. Then add Worcestershire sauce, marjoram, oregano, and ¼ tsp. pepper.

• Pour over meat and vegetables in crockery cooker. Add bay leaf to liquid.

• Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours until meat and veggies are tender. Discard bay leaf and serve. Makes 6 servings.

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