Slow Cooker Crock Pot Beef Stew (Betty Crocker w/ Extra Veggies)

4 TBSP all purpose flour
1 lb beee stew meat, cut into 3.4 inch cubes
2 TBSP olive oil
3 cups hot water
1 medium red onion, diced
1 beef bouillon cube
1 TSP Worcestershire sauce
.5 TSP dried oregano
1 bay leaf
.25 TSP ground black pepper
2.5 cups cubed red potatoes (about 3 medium)
1 can cut green beans (no salt added), drained
1 can whole kernal sweet corn, drained
1 cup baby carrots, chopped into bite-size pieces
2 cups broccoli florrets, cut into bite-size pieces
2 cups cauliflower florrets, cut into bite-size pieces

Heat 1 TBSP olive oil on medium high heat in a large saute pan. Put 2 TBSP flour in a plastic bag, add half stew meat chunks and shake to coat. Brown in pan and place into crock pot. Repeat with another 2 TBSP flour, 1 TBSP olive oil, and remaining stew meat as a second batch. Cut potatoes & veggies into bite size pieces and onion into a small dice. Add meat and veggies to crock pot. Drain corn and green beans and add to crock pot. In a separate bowl, combine hot water, vegetable and beef bouillon bases, worcestershire, and spices. Pour over ingredients in crock pot. Cook over low for 10 to 12 hours or high for 5 to 6 hours or until meat and vegetables are tender.
Makes about 16 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user VBFSVSL.