Slow Cooker Herbed Beef Stew

• 2 tablespoons all-purpose flour
• 1 lb boneless chuck roast, cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, cut into thin wedges
• 2 cups frozen cut green beans
• 2 cups frozen whole kernel corn
• 1 12 cups carrots, sliced
• 2 12 cups vegetable juice
• 2 teaspoons beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 1 12 teaspoons fresh marjoram, chopped or 12 teaspoon dried marjoram, crushed
• 1 12 teaspoons fresh oregano, chopped or 12 teaspoon dried oregano, crushed
• 14 teaspoon pepper
• 1 bay leaf

1. Place flour in plastic bag.
2. Add meat cubes, shaking to coat.
3. In a large pan, brown meat, in batches if necessary, in hot oil.
4. Transfer meat to slow cooker.
5. Add onion, green beans, corn, and carrots to slow cooker.
6. Combine vegetable juice, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper and bay leaf.
7. Pour over meat and vegetables in slow cooker.
8. Cover and cook on low heat setting for 10 to 12 hours, or until meat and vegetables are tender.
9. Discard bay leaf and serve.

flour, chuck roast, vegetable oil, onion, beans, kernel corn, carrots, vegetable juice, beef bouillon granules, worcestershire sauce, fresh marjoram, fresh oregano, pepper, bay leaf

Taken from www.food.com/recipe/slow-cooker-herbed-beef-stew-282629 (may not work)