Ingredients
2 packages (16 ounces each) frozen vegetables for stew1-1/2 pounds beef stew meat, cut into 1-inch cubes1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed tomato soup, undiluted1 envelope reduced-sodium onion soup mix
Preparation
Place vegetables in a 5-qt. slow cooker. In a large skillet coated with cooking spray, brown beef on all sides.
Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
Cover and cook on low for 6-8 hours or until meat is tender.
