Easy Slow Cooker Beef Stew
- 4-6 medium red potatoes
- 1½ lbs. beef stew meat
- ⅓ cup flour
- 14 oz. can diced tomatoes, undrained
- 1 cup water
- 1 cup beef broth
- 1 16-oz. bag frozen stir fry vegetables
- Salt and pepper
Scrub potatoes and cut each into quarters. Place in bottom of 4-quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to slow cooker. Add undrained tomatoes, broth and water and stir.
Cover slow cooker and cook on low for 7-8 hours until beef and tomatoes are tender. Add stir fry vegetables. Recover and cook on low for an additional 30-40 minutes until vegetables are hot and tender. (Note: About an hour before adding vegetables, remove bag from freezer to allow it to come to room temperature.)
Serve in a bowl by itself or over white rice or elbow macaroni.
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