Crock Pot Beef Vegetable Stew

by Shannon L. Reed
(Portland, OR. United States)

Visitor Recipe

Visitor Recipe

16 oz. (450g) of frozen Ultimate Petite Mixed Vegetables.
16 oz. (450g) of frozen Garden Blend Asia Style Vegetables.
14 oz. (395g) of frozen Garden Blend Stir Fry with Asparagus.
1 lb. (500g) of Beef Stew Meat.
0.87 oz. (25g) of Brown Gravy Onion Flavor Mix.
1 - 2.5 oz. (70g) of Crockery Gourmet Season Beef Flavor Mix.
Add 4 + 1/3 + 1/4 cups of water
14.5 oz. (410g) Can of sliced Carrots.
11 oz. (310g) Can of Corn & Peppers.
15 oz. (425g) Can of Sliced Fancy White Potatoes.

Method:
1. Rinse off all canned vegetables under cold water first, and then combine all indgredients into slow cooker as listed above.

2. Cover, cook 8 to 10 hours.

3. Can be served with cornbread.

Note: The Recipe Listed above is Ideal for five and half quart size crock pot.


Thanks Shannon

Cool picture you sent me - I'm sure this recipe works a treat on race days.

Happy Cooking
Lisa "The Crock Cook"


Comments for Crock Pot Beef Vegetable Stew

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Crock Pot Beef Vegetable Stew
by: Shannon L. Reed

I made some changes to a recipe I recently entered into the Crock Pot Recipe Contest.

16 oz.(450g) frozen Ultimate Petite Mixed
Vegetables.
16 oz.(450g) frozen Garden Blend Asian Blend
Vegetables.
14 oz.(395g) frozen The Ultimate Stir Fry *
1 lb.(500g) Beef Stew Meat.
0.87 oz.(95g) Brown Gravy Mix (Kroger Brand) *
2.5 oz.(70g) Crockery Gourmet Seasoning Mix for
Beef.
14.5 oz.(410g) Can of Sliced Carrots.
11 oz.(310g) Can of Corn & Peppers.
15 oz.(425g) Can of White Potatoes, Sliced.

Add 4 + 1/3 + 1/4 Cups of water to Crock Pot.

1. Rinse off all canned vegetables under cold
water first, then combine all ingredients
into slow cooker.
2. Cover, and cook 8 to 10 hours.
3. Can be served with cornbread.

Note: Recommended Crock Pot size, five and half
quart.




And that is why I love crock pot cooking so much. It's so easy to change and adapt recipes to your own liking.

Happy Cooking
Lisa "The Crock Cook"




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