• 2 lbs stew meat, cubed
• 2 tbsp beef base bullion
• 2, 14.5 oz cans diced tomatoes, undrained
• 1 medium onion, chopped
• 4 large carrots sliced
• 1 1/2 cups potatoes, diced
• 16 oz package frozen peas and corn
• 6 cups water
• Salt and pepper to taste
Directions
1. Brown stew meat in a large stew pot sprayed with cooking spray; cook until meat is tender. 2. Add carrots, onion, potatoes, and cook until just tender. 3. Add the tomatoes, frozen vegetables, water, beef base, salt and pepper. Bring to a boil. 4. Simmer 45-55 minutes or until flavors blend. 5. Continue simmering until cooked.
Instant Pot time: 35 minutes
Crock Pot time: 6 hours on high
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