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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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This is a nice healthy stew for a cold winter day. Ingredients:
1 lb ground beef |
1 medium onion, diced |
2 cloves garlic, minced |
1 (16 ounce) can baked beans, undrained |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can butter beans, rinsed and drained |
1 (14 1/2 ounce) can beef broth |
1 (11 ounce) can whole kernel corn, undrained |
1 (10 1/2 ounce) can condensed vegetable soup, undiluted |
1 (6 ounce) can tomato paste |
1 medium green pepper, diced |
1 cup sliced carrot |
1 cup sliced celery |
2 tablespoons chili powder |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon salt (optional) |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
Directions:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Transfer 2 a 5 qt.
3. slow cooker.
4. Add the remaining ingredients and mix well.
5. Cover and cook on low for 5 hours or until vegetables are tender.
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