ingredients
1 pound stew beef, trimmed, bite-size
1 can stewed tomato plants, sliced
3 taters, peeled, diced
2 carrots, peeled, pennied
1 clove garlic clove, crushed
3 peppercorns
1 bay leaf
1 celery stalk, chopped
1 small onion, diced
4 cups water
pepper and salt, to taste
1/2 teaspoon thyme
1 teaspoon fresh parsley, chopped
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables
directions
Place all except frozen vegetables in slow cooker. Switch on low and canopy, cooking for six hrs. Half hour before serving, show up to high, add frozen veggies, stir and canopy.
NOTES: If you're in a hurry this can be done in 3 1/2 hrs on high temperature. Take away the bay leaf before serving. You can include 1/2 cup of dark wine using the vegetables for any better quality flavor.
added by
diet
193 calories. 4 grams fat. 21 grams carbohydrates. 18 grams protein per serving.