| Ingredients: 3/5 Pound(s) lean beef stew meat 1/2 Tablespoon(s) oil, olive 1 Teaspoon(s) salt 1 Teaspoon(s) pepper, black 3/5 Cup(s) water 3 Tablespoon(s) chopped pepper, green bell 3/10 Cup(s) green beans 3/10 Cup(s) chopped onion, white 1 sliced carrot 1/8 Teaspoon(s) thyme 9 Ounce(s) canned beef bouillon 9 Ounce(s) undrained tomatoes, diced canned 3 Ounce(s) tomato sauce |
Directions:
In a skillet, heat olive oil and brown beef, salting and peppering to taste. Remove from skillet and set aside. Add water to the skillet and scrape up all the browned bits from the bottom of the pan. Place veggies in a large crockpot, add meat, top with the water from the killet and remaining ingredients. Cover and cook on low for 8 or 9 hours or on hight for 4 to 5 hours or until veggies are tender. |