Mary Costa-Pearson
This is my go to stew recipe when I don't feel like chopping veggies :)
1 lb beef chuck tender roast trimmed and cut into 1 in pieces
2 cans of fire roasted tomatoes(hunts)
3 cups frozen country style hash browns
2 cups frozen peas and carrots
1 1/2 cups frozen yellow corn
1 cup chopped onion
3 cups beef broth
1 package (.87oz)brown gravy mix
1 tsp salt
1/2 tsp ground pepper

in a 4-6 quart slow cooker combine roast tomatoes hash browns peas and carrots corn and onion
in a medium bowl whisk together broth, gravy mix salt and pepper add to roast mixture cover and cook on low for 8-10 hours
 ** sometimes I just use a jar of beef gravy too and add about a cup of beef brot
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