SLOW COOKED BEEF STEW

SLOW COOKED BEEF STEW

MD LG
1 2 1 lb bags baby carrots
2 3 lbs. boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (10.75-oz,) cans condensed cream of tomato soup
1 1-1/2 cups water
1 2 (1.5-oz.) envelope beef stew seasoning mix

Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a bowl, whisk together soup, water, and seasoning packet, Pour over beef and vegetables. Cover and cook on:

Low – 8 hours
OR
High – 4 hours

Makes about 3 or 5 quarts.