Wintery Warmer Stew

This stew is great to make the night before and have it ready for dinner when you get home from work. Plenty of vegetables and beef, how warm.

Ingredients:

• One 28 oz can crushed tomatoes, drained
• 1/4 cup beef broth
• 3 tablespoons quick cooking tapioca
• 1 tablespoon dried basil
• One 1 ounce pkg ranch salad dressing and seasoning mix
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 lbs red potatoes, cut into one inch cubes
• 3 medium carrots, peeled and cut into one inch slices
• 1/2 cup chopped onion
• 1/2 cup celery, chopped
• 1 cup fresh green beans, cut in slices 1-1 1/2 inch long
• 1 1/2 lbs stew meat, cut into 1 inch cubes
• 2 teaspoons vegetable oil

Directions:

In a medium bowl, combine tomatoes, beef broth, tapioca, basil, ranch packet, sugar, salt and pepper then let stand fifteen minutes. Place potatoes, carrots, onion, celery and green beans in a 5 qt slow cooker. In a large skillet, brown meat in oil over medium heat. Drain and place meat in slow cooker. Pour tomato mixture over top. Cover and cook on high for 5-6 hours or on low for 9-10 hours or until meat and vegetables are tender.

Number of Servings: 6