Beef Stew

2 Tbsp. flour
1 lb. beef or pork stew meat, cut into 3/4" cubes
2 Tbsp. cooking oil
3 c. vegetable juice
1 c. water
1 medium onion, cut into thin wedges
1 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. marjoram, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 bay leaf
2 1/2 c. cubed potatoes (about 3 mediums)
1 c. frozen green beans
1 c. frozen corn
1 c. sliced carrots (2 medium)

Place flour in a plastic bag.  Add meat cubes, a few at a time, shaking to coat.  In a large saucepan or pot, brown meat in hot oil.

Stir in vegetable juice, water, onion, bouillon granules, Worcestershire sauce, and spices.  Bring to boil then reduce heat.  Cover and simmer for 1-1.25 hours for beef (or 30 min. for pork) or until the meat is tender.

Stir in vegetables.  Bring to a boil and then reduce heat.  Cover and simmer for about 30 minutes more until the meat and veggies are tender.

Discard bay leaf.

Makes about 9 cups