Ingredients
- 1 lb beef stew meat, cut into bite-size pieces if needed
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1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
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1 medium onion, chopped (1/2 cup)
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4 cloves garlic, finely chopped
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1 teaspoon seasoned salt
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1/2 teaspoon pepper
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2 bay leaves
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2 cans (14 oz each) beef broth
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1 can (14 oz) diced tomatoes, undrained
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1 can (15 to 16 oz) great northern beans, drained, rinsed
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2 cups frozen mixed vegetables, thawed
Directions
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In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
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Cover; cook on Low heat setting 7 to 8 hours.
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Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.
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