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Ingredients Jump to Instructions ↓

  1. 2-3 lbs raw chuck roast cut into 1 inch cubes

  2. 2 (15 oz) cans young small sweet peas (drained)

  3. 2 (15 oz) cans cut green beans (drained)

  4. 1 (15 oz) can yellow corn (drained)

  5. 1 (15 oz) can white corn (drained)

  6. 2 (10 oz) cans Ro-Tel mild diced tomatoes & green chilies (drained)

  7. 2 large potatoes (skinned, rinsed, and cubed)

  8. 1 lb carrots (Cut off the top and bottom, and lightly scrape the skin under running water , before slicing)

  9. 1 (46 oz) can V-

  10. 8 juice

  11. 2 tsp salt (optional, I like my food salty, but you may not need any salt at all)

Instructions Jump to Ingredients ↑

  1. Turn the crock-pot to high.

  2. Rinse and cut your meat into one inch cubes.

  3. Put the meat into the crock-pot and allow it to cook while chopping and preparing the rest of your veggies.

  4. Stir the meat, and then add the carrots and potatoes to crock-pot.

  5. If you have a large (6-7 quart) crock-pot just go ahead and add the rest of the veggies. If not, add one of each of the cans of vegetables to the crock-pot, and then the next day, after some of the stew has been eaten, you can add the rest of the cans of veggies, and the rest of the V-8 juice.

  6. Cover and cook on high for 8 hours.

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