I have been on the look out for fast, easy recipes to make for dinner during the week. We got a slow cooker as one of our wedding presents and have never really utilized it for more than making kalua pig. My friend Jenn quickly let me know that her slow cooker has been her saving grace in terms of saving time and that I should really use it more. She was right because this was so easy and turned out great.
Ingredients:
- 1 Package (24 Ounces) Frozen Vegetables for Stew
- 1 1/2 Pounds Beef Stew Meat, Cut into 1-Inch Cubes
- 1 Can (10 3/4 Ounces) Condensed Cream of Mushroom Soup, Undiluted
- 1 Can (10 3/4 Ounces) Condensed Tomato Soup, Undiluted
- 1 Envelope Reduced-Sodium Onion Soup Mix
Directions:
Place vegetables in slow cookers. In a large nonstick skillet coated with cooking spray, brown beef on all sides. Transfer browned beef to slow cooker. Combine the remaining ingredients and pour over top. Cover and cook on low for 6-8 hours or until beef is tender.
