Ingredients

• 1 – 1 1/2 lb Stew Meat cut into bite size pieces
• 24 oz thawed Frozen Mixed Vegetables
• 4 cup diced Red Potatoes
• 1 large Onion, diced
• 15 oz Diced Tomatoes undrained
• 15 oz Great Northern Beans drained
• 32 oz Beef Broth
• 1 1/2 tsp Seasoned Salt
• 1 tsp Minced Garlic
• 2 Bay Leaves
• 1 tbsp Vegetable Oil

Instructions
Season cubed beef with seasoned salt and pepper.
In a large skillet, heat oil over medium heat.
Brown beef in skillet on all sides.
Transfer beef to slow cooker.
Add remaining ingredients, stir and cover.
Cook on low for 8-10 hours or high for 4-5 hours.
Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
Remove bay leaves and serve.