1
["Highly recommend using a West Bend slow cooker with removable aluminum pan.", "If not, a large cooking pot will do.", "Coarsely dice onion.", "Trim excess fat off of meat, and cut into 1/2"" cubes.", "Toss meat with flour.", "Melt Crisco in slow cooker pan (or large pot) on top of stove (MED/HIGH), add meat (with flour) and diced onions.", "Fry until brown.", "Mix together salt, black pepper, garlic powder, and cayenne pepper.", "Sprinkle on meat and fry on MED/HIGH heat for about 2 minutes.", "Place pan back on slow cooker base and set to power level 4 (MED/HIGH).", "Add beef broth, cover, and cook for 1-1/2 hours.", "If you do not have a crock-pot, cover large pot tightly, and slow simmer.", "15 minutes before the first 1-1/2 hour cooking stage is completed, peel and cut potatoes and carrots into 1/2"" cubes or wedges.", "Cut hard end off of tomatoes, wash out seeds, and cut into 1/2"" pieces (reserve juice in cans).", "Core cabbage and rough chop about 1/8 head, for 4-OZ.", "Add to pot potatoes, carrots, cabbage, tomatoes, peas, corn, sugar, and tomato juice from cans.", "Stir, cover, and cook for an additional 2 hours, stir every 1/2-hour (3-1/2 hours total cooking time).", "If using a pot on stove, bring to boil and slow simmer for 2 hours.", "Cool for 30 minutes, stir and serve.", "Even better if stored in the fridge overnight.", "Freezes well, store in Ziploc freezer bags, 1-1/2 cups per bag.", "Thaw before re-heating, then re-heat slowly in microwave or stove top."]
