2 packages (16 ounces each) frozen vegetables for stew
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope reduced-sodium onion soup mix
Place vegetables in a 5-qt. slow cooker.
In a large nonstick skillet coated with cooking spray, brown beef on all sides.
Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
Cover and cook on low for 6-8 hours or until meat is tender.
Yield: 5 servings
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