Beef Stew
- 3 pounds stir fry or stew meat
- 16 oz. bag of frozen veggies (peas, broccoli, okra, whatever)
- 3 (15 oz.) cans diced tomatoes
- 2 (15 oz.) can garbanzo beans (chick peas), drained OR 1 3/4 C dried beans, soaked overnight, drained and rinsed
- 2 1/4 C water
- 1 1/2 C beef broth
- 1 onion, chopped
- 3 T dried parsley
- 1 1/2 t salt (omit if beef is koshered)
- 1 1/2 t thyme leaves
- 1/2 t pepper
Combine above ingredients in a slow cooker for 7-9 hours on low.
Option: Â omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving. Â Leftover veggies would be great dumped in it also!
(I adapted this from a cooking magazine. They sprinkled Parmesan cheese on it, and served alongside garlic bread.)
Tags: Beef, slow cooker