All-American Beef Stew
A basket of warm corn muffins is a perfect complement to this hearty main dish.

1 tablespoon Butter
1 pound beef stew meat, cut into 1-inch cubes
2 cups vegetable juice cocktail
1 (14 1/2-ounce) can beef broth
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 medium (1 cup) potato, peeled, cubed
1 medium (1/2 cup) onion, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1 bay leaf
1 1/2 cups frozen peas
1/2 cup water
3 tablespoons all-purpose flour
2 tablespoons red wine or beef broth

Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 minutes).
Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.
Cover; cook on Low heat setting for 8 to 9 hours, or High heat setting for 5 to 6 hours or until beef is tender. Uncover; remove bay leaf. Stir in peas. Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 minutes).
Makes 6 (1 1/2-cup) servings.