Home Style Beef Stew
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- 2 tablespoons flour
- 1/2 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 4 cups Red Gold® Fresh Squeezed Tomato Juice
- 1 (14.5 ounce) can beef broth
- 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Garlic & Olive Oil, or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
- 1 (10 ounce) package frozen mixed vegetables
- 1 cup peeled and cubed potatoes
- 1 cup chopped cabbage
Directions
Combine salt, black pepper and flour in a plastic bag. Add beef, seal and shake to coat meat.
In a large skillet heat oil over medium heat. Add beef and brown on all sides. Move meat to a slow cooker and add tomato juice and beef broth; stir to combine. Stir in diced tomatoes, mixed vegetables, potatoes and cabbage.
Turn slow cooker on HIGH until mixture boils. Then reduce heat to LOW and cook for 6 to 8 hours.
Note: This recipe can also be prepared on the stove top. In a large kettle heat oil over medium heat. Add beef and brown on all sides. Pour in tomato juice and beef broth; stir to combine. Stir in diced tomatoes, mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer for 1 hour or until potatoes are soft and meat is fully cooked.