Crock-Pot Stew
Difficulty: Easy
Total time
0
minutesIngredients
1 lb. Lean Ground Beef
1 cup Chopped Onions
1 cup Chopped Celery
3 toes Minced Garlic
1 Jar Sal and Judy
1 tsp. Sugar
1 tbsp. Ground Pepper
10 oz. Beef Broth
16 oz. Frozen Mixed Vegetables
1/2 lb. Baby Red Potatoes, quartered
2-3 Carrots cut into 1/2 inch thick slices
1 tbsp. Worcestershire Sauce
2 Bay Leaves
Directions
- Heat a teaspoon of Flag olive oil in a large skillet over medium heat. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned.
- Chop the onion, celery and garlic and the potatoes and carrots if you are adding those.
- Place beef, and all the veggies into a 6-qt slow cooker. Stir in beef broth, Sal and Judy’s Heart Smart Chunky Pasta Sauce, Worcestershire, and bay leaves until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
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