1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed
Directions
- 1 In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
- 2 Cover; cook on Low heat setting 7 to 8 hours.
- 3 Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.