Easy Beef Stew

Makes 6 servings


If your market’s produce section does not have already cut-up vegetables, substitute an equal 
amount of frozen, thawed stew vegetables. Serve the stew with mashed potatoes.

Ingredients

■  16 to 24 ounces mixed stew vegetables, cut up for cooking

■  1½ pounds lean stew beef, cubed

■  ½ to 1 teaspoon all-purpose mixed steak seasoning

■  1 (10.75-ounce) can condensed tomato soup

■  ½ soup can red wine, broth, or water

■  1 bay leaf

■  1 (7-ounce) can mushrooms, drained

Instructions

Arrange the stew vegetables in the bottom of the slow cooker. Top with the beef and sprinkle with the seasoning. Mix the soup and wine together, and pour over the ingredients. Add the bay leaf. Cover with the lid and cook on low for 8 to 10 hours. Add the mushrooms during the last hour of cooking. Remove and discard the bay leaf before serving.