I got this recipe from my husband's family in Missouri. I've yet to meet anyone who doesn't rave about this easy stew. - Mrs. Dick Brazeal, Carlin, Nevada
1 can (10 ounces) diced tomatoes and green chilies, undrained
Directions
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 6 hours or until heated through.
Reviews
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The ingredients in this stew sounds really good, with a piece of cornbread. I am going to make this tonight, because it looks and sounds so good.