Judi Manos West Islip, NY

Prep. Time: 20 Minutes
Cooking Time: 7½–8½ Hours

Ingredients

  • 4 medium red potatoes
  • lbs. beef stew meat
  • cup flour
  • 14-oz. can diced tomatoes, undrained
  • 2 cups water
  • 3 cups frozen stir-fry bell peppers and onions

Ideal Slow Cooker Size: 4-Quart

Method

  1. Cut potatoes into quarters. Place on bottom of slow cooker.
  2. In a mixing bowl, toss flour with beef to coat. Add to slow cooker.
  3. Pour in undrained tomatoes and water.
  4. Cover and cook on Low 7–8 hours, or until beef and potatoes are tender but not overcooked.
  5. Gently fold stir-fry vegetables into stew. Cover and cook on Low 30–40 minutes, or until vegetables are hot and tender.

Variations

  1. Add 2–3 cups sliced carrots just after the potatoes in Step 1.
  2. Add 2 tsp. salt and ¾ tsp. pepper to the flour in Step 2, before tossing with the beef.

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