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, 5-7 minutes or until browned.
Place meat into 4-quart slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.
Cover; cook on Low heat setting 8-9 hours, or High heat setting 5-6 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, 8-10 minutes or until thickened.
Add more flour if a thicker stew is desired.