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