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Crock Pot Beef Stew
by Michelle Kent |
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1 package beef tips for stew
1 bag baby carrots 1 can green beans (or frozen) 1 can corn (or frozen) 4 potatoes peeled and cut into squares 1 can beef broth 8 ounces V8 juice Beef bouillon 1 bay leaf |
 | Coat the meat completely in flour, onion salt and garlic powder. Put in to the bottom of a Crock Pot. Add the potatoes and carrots. Combine the beef broth and V8 with two cubes of beef bouillon. Pour over meat. Add the bay leaf and pepper to taste. Cook on low heat for about 8 hours. Add the corn and green beans; cook another 30 minutes. |
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Serve over chow mein noodles or rice.
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