2 (14.5-oz) cans diced tomatoes; undrained
1 pkg. (12 count) hash brown patties; lightly broken into pieces
1-1/2 c. frozen peas & carrots
1 c. frozen corn
3 c. beef broth
1 pkg. (.87-oz) brown gravy mix
salt & Pepper to taste
In a 4-6 qt. crockpot, combine stew meat, tomatoes, hash browns & vegetables. In a mixing bowl, whisk together broth, gravy mix, salt & pepper until well blended. Pour over meat mixture in crockpot. Cover and cook on LOW for 8-10 hours or HIGH 4-6 hours; or until stew meat is tender.
Click HERE for printable recipe
Recipe adapted from Sandra Lee Semi Homemade magazine "Easy Beef Stew" Feb/Mar issue pg. 37
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