Beef Vegetable Stew

• 1 pound Stew Meat, Cut Into 1/2 Inch Cubes
• 3 cups Water
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes, Undrained
• 2 cups Potatoes, Peeled And Diced
• 1 whole Onion, Diced
• 2 whole Carrots, Diced
• 3 stalks Celery, Diced
• 3 teaspoons Beef Soup Concentrate
• 1/2 teaspoons Each, Dried Basil, Oregano, And Salt
• 1/4 teaspoons Pepper
• 1 bag (16 Oz. Bag) Frozen Mixed Vegetables

1. Combine all ingredients except frozen vegetables into a soup kettle or stock pot. Cover and simmer for 3-4 hours. Add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes.
2. Great served with homemade buttermilk biscuits and sliced cheese.
3. Slow-cooker method:
4. Combine all ingredients except frozen vegetables in a 4-qt. slow cooker. Cover and cook on high for 5 hours. Add vegetables; cover and cook for another 20-30 minutes until vegetables are tender.

water, tomatoes, potatoes, onion, carrots, stalks celery, concentrate, basil, ubc, vegetables

Taken from tastykitchen.com/recipes/soups/beef-vegetable-stew/ (may not work)