Bev's Recipe Collection

• 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:  omit the bag of veggies above and add a couple zucchini or yellow squash an hour before serving.  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.)