My Vegetable Beef Soup

• 2 lbs stewing beef
• 1 lb frozen mixed vegetables
• 1 (15 ounce) can diced tomatoes, undrained
• 2 medium potatoes, diced
• 2 (15 ounce) cans beef broth
• 2 (12 ounce) cans vegetable juice (like V-8)
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 cup water
• 1 tablespoon tomato paste

1. **Optional: You can add an extra small can of corn, frozen okra, frozen lima beans, another can of diced tomatoes, or substitute the frozen veggies with 2 cans of Veg-All.
2. Put Stew beef in the slow cooker with one can of beef broth and I cup of water.
3. Cook on low for 8 hours.
4. I usually do this overnight, but okay if you start very early in the morning and are using the Veg-All.
5. Remove the beef when done with a slotted spoon and put in a bowl in the fridge.
6. Strain the liquid in the crock pot and put in fridge to cool enough so that you can skim the solidified fat off of the top.
7. Return the beef and the liquid to the crock pot.
8. Add the vegetables, potatoes, canned tomatoes, 1 can V-8 juice and the other can of beef broth, the sugar and the butter, and the tomato paste.
9. Cook on high for 1 hour and then on low for 6-8 hours.
10. Add more liquid to your liking: water, broth, V-8 juice.
11. Enjoy.

stewing beef, mixed vegetables, tomatoes, potatoes, beef broth, vegetable juice, butter, sugar, water, tomato paste

Taken from www.food.com/recipe/my-vegetable-beef-soup-335455 (may not work)