Slow-Cooked Harvest Beef and Veggies

2 ½ lb. beef stew meat, cut into 1 ½ in- to 2-inch cubes

1/2 tsp. salt

1/2 tsp. garlic pepper

3 cups baby carrots

1 lb. medium red potatoes cut into 1 ½- to 2-inch pieces

1 medium onion, cut into thin wedges

1 (15-oz.) can diced tomatoes with green pepper, celery and onion

1 envelope beefy-onion soup mix

2 tsp. dried basil

1 ½ tsp. dried marjoram

¼  cup flour (optional)

1/3 cup water or beef broth  (optional)

1. Place beef in slow cooker. Sprinkle with salt and garlic pepper; toss well. Add carrots, potatoes, onion, tomatoes, soup mix, basil and marjoram, mixing well. Cover and cook 8 to 10 hours on LOW until beef is very tender.

2. If desired, thicken stew by blending ¼ cup flour into 1/3 cup water. Stir into beef mixture. Cover. Cook on high 10 to 20 minutes or until thickened.

Amanda

Calico Beans

1/2 lb. Ground Beef, cooked and drained
1 Onion
1/2 cup Ketchup
2 tsp Vinegar
1 tsp Mustard
1 can Kidney Beans
1 can Pork and Beans
1 can Lima or Great Northern Beans
3/4 cup Brown Sugar
1 tsp Salt

Combine all ingredients in a crock pot, and cook on medium or high for 2-3 hours.

Amanda

Taco Soup

Ingredients:

1 pound lean ground beef 1 small onion, chopped 1 (1 ounce) package taco seasoning mix 1 (15 ounce) can tomato sauce 1 (15 ounce) can whole kernel corn,

drained 2 (15 ounce) cans kidney beans, drained 6 cups corn tortilla chips 1 cup shredded Cheddar cheese 1/2 cup chopped green onion (I didn't include this)

DIRECTIONS:

1.	In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
2.	Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions. note: I used cannenelli beans instead of regular kidney beans and also added black beans and northern beans. Served with corn bread. Lauren