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Skier's Stew
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2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 to 1-1/2 cups water
1 envelope dry onion soup mix
8 medium carrot, cut into 1-in. slices
6 large potatoes, peeled and cut into 1-inch cubes
In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-quart
slow cooker. Combine the tomato sauce, water and soup mix; pour over meat. Add
potatoes and carrots. Cover and cook on low for 4-1/2 - 5 hours or until meat and
vegetables are tender.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |