Beef Crock-Pot Stew
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.