Name: Slow Cooker Tomato Vegetable & Beef Stew
Cook time: 8 h
Total time: 8 h
Ingredients: 1 lb Beef Stew Meat; 2 Large Russet Potatoes, cubed 1/4 inch thick; 1 Cup Carrots, chopped; 1 Cup Frozen Corn; 1 Cup Celery, chopped; 3 Cloves Garlic, finely chopped; 1 Can Chicken Broth; 1 Can Italian Tomatoes; 1 tsp Tabasco Sauce; 2 tsp Worcestershire Sauce; Salt and Pepper; Sour Cream (optional)

Slow Cooker Tomato Vegetable & Beef Stew

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Author: Tracie
Cook Time: 8 hours
Total Time: 8 hours

Ingredients

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1 lb Beef Stew Meat
2 Large Russet Potatoes, cubed 1/4 inch thick
1 Cup Carrots, chopped
1 Cup Frozen Corn
1 Cup Celery, chopped
3 Cloves Garlic, finely chopped
1 Can Chicken Broth
1 Can Italian Tomatoes
1 tsp Tabasco Sauce
2 tsp Worcestershire Sauce
Salt and Pepper
Sour Cream (optional)

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Instructions

In a crockpot add all ingredients, except for corn.
Let cook on high for 6-8 hours or on low for 10-12 hours. (I use a Ninja cooking system and can have my stew done in 4-6 hours on high).
When the done cooking taste and add more seasonings (salt, pepper, garlic powder, Tabasco or Worcestershire) as needed.
Add corn and let cook for 10-15 minutes.
Serve with a dollop on sour cream.

Find it online: https://pennypinchinmom.com/tomato-vegetable-beef-stew-crockpot-recipe/