Real Roast Beef StewJuly 26, 2008 | Email This Post Print This Post Post a Comment
3 cups cubed leftover roast beef
2 (15 ounce) cans stewed tomatoes
1 (16 ounce) package frozen mixed vegetables, thawed
2 (14 ounce) cans beef broth
1 cup cauliflower florets, optional
1 cup broccoli florets, optional
Combine all ingredients except cauliflower and broccoli in 6 quart slow cooker. Add a little salt and pepper.
Cover and cook on LOW for 3 to 4 hours.
Stir in cauliflower and broccoli and continue cooking an additional 2 hours until tender.
Serves 6 to 8.