 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
|
Since I work all day, it's great to come home knowing I have a very delicious meal simmering in the slow cooker. I like to serve generous helpings of this stew with corn bread muffins. - Mary jo Walker, Jasper, Tennessee Ingredients:
2 large potatoes, sliced |
2 medium carrots, sliced |
1 can (15 ounces) peas, drained |
3 medium onions, sliced |
2 celery ribs, sliced |
1-1/2 pounds ground beef, cooked and drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1-1/3 cups water |
Directions:
1. In a 5-qt. slow cooker, layer the first six ingredients in the order listed. In a small bowl, combine soup and water. Pour over beef.
2. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 6 servings.
|
|