Cooking Directions

• 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.

Ingredients

• 2 tablespoons vegetable oil
• 1.5 pounds beef for stew, cut into 1-inch pieces
• 1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)
• 1 beef chicken flavored bouillon cube
• 1.5 cups V8® 100% Vegetable Juice
• 1 tablespoon all-purpose flour
• 0.5 teaspoon dried basil leaves, crushed
• 0.5 teaspoon dried oregano leaves, crushed
• 0.5 teaspoon dried thyme, crushed
• 0.5 teaspoon dried rosemary leaves, crushed
• 0.5 teaspoon garlic salt