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Wednesday, March 3, 2010

Rainy Day Italian Beef and Vegetable Stew

Like Grenville said earlier, it's been a damp, chilly and rainy day -perfect for crock pot stew - and a great way to use some of the frozen veggies from last season’s garden.

1 lb stew meat
8 oz red potatoes, cut up
3 C water or 2 cans reduced sodium beef broth
1 (14 ½ oz) can of diced tomatoes, undrained
1 14 oz can beef broth
2 carrots, sliced
1/2 C onion, roughly chopped
1 C dried great Northern beans - or your choice
3 garlic cloves, minced
1 ½ tsp salt
½ tsp pepper
1 ½ tsp fresh or dried rosemary
basil, oregano, garlic seasonings to taste
1 tsp rubbed sage

F&P additions: cut up frozen zucchini, green beans, and turnips, canned mushrooms.

Here's the easy step-by-step instructions: Combine ingredients in 5-quart slow cooker. Cover and cook on low 8- 10 hrs. Sprinkle each serving with Parmesan cheese. (See, easy


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