When I worked outside the home I used to love to make this vegetable beef stew for dinner. Now that fall is here I will be making it often. It's so simple, you'll need a crock pot to make it and you will want to start it in the morning. The only labor intensive part is peeling and dicing 2 small to medium potatoes, dicing half an onion and cutting up a carrot or two. Do that the night before if you are pressed for time in the morning.
Hearty Vegetable Beef Stew
1 lb. beef stew meat
2 small to medium potatoes, diced
2 carrots peeled and sliced
1/2 medium onion, diced
1 28 oz. can of crushed tomatoes
1 14 oz. can of beef broth/stock
1 14 oz. can of cut green beans, undrained
1 14 oz. can of corn, undrained
1/4 to 1/2 c. red wine
salt and pepper to taste
Dump the ingredients into the crock pot in the order listed. What I love about this recipe is that you can put the beef in completely frozen, straight from the freezer if you want to. You can stir, but it's not necessary. Set on the low, 8 to 10 hour setting and enjoy when it's time for dinner. If you are home during the day you can give it a couple stirs but it's not really necessary until right before serving.
Let me know if you try it and how you liked it!
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