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Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds beef stew meat, cut into 1 inch cubes

  2. 2 (14 1/2 ounce) cans diced tomatoes with oil, garlic and onions, undrained

  3. 1 (16 ounce) can kidney beans, rinsed and drained

  4. 1 (15 1/2 ounce) can great northern beans, rinsed and drained

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.

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