Crock Pot Beef Stew

• 1 tablespoon virgin olive oil
• 1 lb stewing beef, cut into small pieces
• 3 -4 medium potatoes, peeled and cubed
• 1 -2 medium sweet potato, peeled and cubed
• 8 ounces baby carrots
• 1 medium onion, diced
• 3 -4 stalks celery, cut into 1-inch pieces
• 1 (15 ounce) can corn, with liquid
• 1 (15 ounce) can green beans, with liquid
• 1 (15 ounce) can peas, with liquid
• 1 (10 1/2 ounce) can cream of tomato soup
• 1 (10 1/2 ounce) can cream of mushroom soup

1. Heat the oil in a frying pan.
2. Add the beef and chopped onion.
3. Cook until meat is no longer pink and onion is translucent.
4. Transfer to large crockpot.
5. Add in remaining ingredients in order listed.
6. Mix up whole crock pot to distribute the soup evenly throughout the ingredients.
7. Cover and cook on high for 4-5 hours or low for 8-9 hours.
8. You may stir occasionally to keep it all mixed nicely.
9. Serve with hot crusty bread and a salad.
10. If there are leftovers it freezes well.

virgin olive oil, stewing beef, potatoes, sweet potato, carrots, onion, corn, green beans, peas, cream of tomato soup, cream of mushroom soup

Taken from www.food.com/recipe/crock-pot-beef-stew-151834 (may not work)