Beef Stew with Egg Noodles

3 cups water
2 cups v8 juice
1.75 lbs beef, top round cut into cubes
2 tbsp flour
1 tbsp olive oil
2 stalks celery
6 baby carrots (or 1 large carrot)
half of a sweet (vidalia) onion
1.5 cups fresh green beans trimmed
4 small ears fresh corn or 1 can corn
2.5 cups yolk free egg noodles (about half the package)
2 cloves fresh garlic (or equivalent powdered)
1 tsp ground cumin (or whole seeds)
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp cinnamon
1 tsp black pepper
dash of allspice
dash of clove
salt to taste

trim beef and cube into small pieces if necessary - toss to coat with flour. In a skillet, toast cumin over med-high heat until fragrant and put into the crock pot. heat olive oil in pan with garlic and add beef in batches, browning for about 5 minutes to sear the meat.

Once the meat is browned, add to crock pot, chop and add veggies, add seasonings, v8 juice and top with water, stir to combine. Cook on low for 8 hours or high for 4, add the noodles about 10 minutes before serving.

thicken the soup before serving with flour if desired.

Serving Size: makes about 6 dinner size bowls

Number of Servings: 6

Recipe submitted by SparkPeople user JAHINTZY.