November 1, 2009

CROCK POT BEEF STEW

CROCK POT BEEF STEW

5-7 lb. chuck roast
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Del monte diced tomatoes with basil, garlic and oregano: 14.5 oz. can
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water

Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.

No comments: