Vegetable Beef Stew

Serves 6

Cooks in the Crock-pot for 3 hours on high or 6 on low

Beef Roast- cut into one inch pieces (I used the left over roast that I made earlier in the week) OR 1 lb. of beef stew meat

2 carrots-peeled and sliced about ½ inch or one small bag of frozen carrots

2 stalks celery sliced thinly

1 sm. onion diced

1 small bag frozen green beans

1 box frozen sweet corn

6 yellow potatoes cleaned and chucked into bite size pieces (think same size as carrots) if you use brown baking potatoes be sure to peel first

1 container of cherry tomatoes rinsed and sliced in half or 1 can of diced tomatoes (I prefer the cherry tomatoes they stay together nicely)

1 bay leaf

½-1 tsp. kosher salt and more to taste if you need

½-1 tsp. fresh ground black pepper

6 cups beef broth (I prefer low sodium and add my own amount of salt)

Directions: Prepare your meat and veggies (cut the potatoes last so they don’t discolor before going in the broth) add broth and spices. Then let the crock-pot work its magic!