Wednesday, December 11, 2013

On the Menu: Crockpot Vegetable Beef Stew

It's been a while since I have posted a food article, so here's one that you may like to try on one of these chilly December (or January) days. You can't go wrong with crockpot recipes, and this is probably one of the simplest recipes I have to offer. I found this recipe in Patty Roper's Easy Does It, Winners and Favorites. The cookbook's title could not be a more accurate description of this stew; it's easy, and it certainly has become one of my favorites.


Two pounds of beef stew meat
6-8 cups of water
32-36 ounces frozen vegetables for soup mix (I used three 12-ounce bags)
One 46-ounce can of tomato juice
One 14 1/2 ounce can of diced tomatoes 
Salt and pepper for seasoning

Season beef with salt and pepper; set aside. Bring water to boil in a large saucepan. Add beef and bring back to a boil. Reduce heat and simmer for 10-15 minutes until meat is brown. Remove from heat, and allow meat to cool.
Transfer beef and broth to a large crockpot. Add vegetables, juice, and diced tomatoes.
 Heat on low-medium heat for six hours.
Makes 12-16 servings.