Ingredients:
1 – 1 1/2 lb stew meat cut into bite size pieces 24 oz thawed frozen mixed vegetables 4 cup diced red potatoes 1 largeonion, diced 15 oz diced tomatoes undrained 15 oz great northern beans drained 32 oz beef broth 1 1/2 tsp seasoned salt 1 tsp minced garlic 2 bay leaves 1 tbsp vegetable oil
Instructions:
Season cubed beef with seasoned salt and pepper. In a large skillet, heat oil over medium heat. Brown beef in skillet on all sides. Transfer beef to slow cooker. Add remaining ingredients, stir and cover. Cook on low for 8-10 hours or high for 4-5 hours. Test doneness by checking potato to see if it is soft and beef to make sure it is not tough. Remove bay leaves and serve.
