Beef Stew

I woke up this morning to a nip of cold in the air. Its time to put the sandals away til spring and also time to get the crockpot out. There is NOTHING better than coming home on a cool fall day to the smell of stew in the crockpot!



  • 2 packages (16 ounces each) frozen vegetables for stew
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 envelope onion soup mix


  • Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.
  •    Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
  •    Cover and cook on low for 6-8 hours or until  meat is tender.

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