Print Recipe
No ratings yet

Beef Crock-Pot Stew

Course: Soups
1st Gen Author: Norma Lybbert

Ingredients

  • 1-2 lbs leftover roast beef
  • 3-4 large carrots, peeled & sliced
  • 4-5 stalks celery, julienned
  • 1 large onion, chopped
  • ½ head green cabbage, diced
  • 1 can small red kidney beans
  • 2 tsp beef bouillon paste or 2 cubes
  • 2 cups water
  • 1 large can stewed tomatoes

Instructions

  • Combine all ingredients into the crock-pot.   
  • Let cook all day. Setting on Low
  • Nice and tender for evening dinner. 
  • Serve with hot rolls.