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Rachael Ray's 30-Minute Healthy Recipes

10 Can Vegetable Beef Stew - Crock Pot


* 1 lb beef stew meat, cubed
* 2 teaspoons flour
* salt & pepper to taste
* 2 cans whole potatoes, drained
* 1 can sliced carrots, drained
* 1 can lima beans, drained
* 1 can peas, drained
* 1 can green beans, drained
* 1 can whole kernel corn, drained
* 1 can diced tomatoes, not drained
* 1 bay leaf
* 1 can (64 oz) V8 juice


1. Coat beef with flour, salt and pepper. Place in crock pot. Add all remaining ingredients and mix well.
2. Cook, covered, on low for 7-8 hours.


You can't get much easier than this. I like to use this recipe when the rest of the family is helping with dinner. When all they have to do is open cans, I get a lot of cooperation from everyone! This also is a great recipe to use for an emergency meal... keep all the canned vegetables in one spot in your pantry, some cubed beef stew meat in the freezer, and dinner is planned and ready to throw in the crock pot.

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