Simple & Delicious
September/October '09 issue
Page:55
"My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders, it always tastes great and is a regular menu item for us." Marie Shanks — Terre Haute, Indiana
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 6 hours
Ingredients:
2 packages (16 ounces each) frozen vegetables for stew
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope reduced-sodium onion soup mix
Directions:
Place the vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides. Transfer to slow cooker.
Combine the remaining ingredients; pour over top. Cover and cook on low for 6-7 hours or until beef is tender. Yield: 5 servings.
Nutrition Facts
One serving:1-1/
Calories: 415 Fat:13 g Saturated Fat:4 g Cholesterol:
Beth Layman :)
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