Skier’S Stew

7 ingredients
2 steps

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 8 medium carrots, cut into 1-inch slices
  • 6 large potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 ounces) tomato sauce
  • 1 to 1-1/2 cups water
  • 1 envelope onion soup mix

Directions

  1. 1
    In a large skillet, brown meat in batches in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the tomato sauce, water and soup mix; pour over the top.
  2. 2
    Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender.

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