Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, March 29, 2013


1 lb beef stew meat, fat trimmed and cut into bite-size cubes
1 can diced tomatoes, undrained (I like to use the Italian or Mexican-style tomatoes)
1 cup sliced carrots
1 cup large-diced potatoes
1/2 cup celery, sliced
1/2 cup chopped onion
1 cup frozen cut green beans
1 packet slow-cooker vegetable-soup mix
3 cups water

Place the stew meat, tomatoes with juice, carrots, potatoes, celery, onion, and green beans into a slow cooker or crockpot.

Mix the packet of seasoning mix with the water until well blended; pour over the meat and veggies in the cooker.  Place lid on cooker.

Cook on low setting for approximately 8 hours until meat is tender.

Yield: 6 to 8 servings

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