Tomato Beef Stew

Tomato Beef Stew

(serve with Red Lobster's Baking Powder Biscuits)

4 lbs. Stew Meat, cubed2 Onions, chopped
5 Large Carrots, chopped3 Zucchini, sliced
1 Cup Celery, chopped1 Bell Pepper, chopped
2 tsp Salt1/2 tsp Pepper
2 tsp Minced Garlic1 Can (14.5 oz.) Tomatoes, chopped
1 Can (10.5 oz.) Tomato Soup 

Cook meat in a skillet until done. Add all ingredients to a large stock pot and simmer for 20 minutes.

To Freeze:

Place all ingredients EXCEPT canned tomatoes and tomato soup, in a large ziptop bag and freeze.

To serve: thaw bag and add contents to slow cooker. Add canned tomatoes and tomato soup, stir. Cook on high for 4 hours or on low for 8. Stir occasionally.

 

Recipe Image: 

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