Slow Cooker Beef And Pepper Stew

If you like stuffed peppers, you love this deconstructed beef and pepper stew. Throw it all in the slow cooker, and you'll have all day to smell that beautiful aroma before you devour it for supper.

1 lb 80/20 ground beef
Mesquite seasoning
14 oz can diced tomatoes with green chilies
3 traffic light peppers, diced
15 oz can tomato sauce
3 cups beef broth
Basil and oregano to taste
1 cup uncooked rice

1. Brown the ground beef in a medium skillet, seasoning it to taste with your favorite mesquite seasoning.

2. Combine all ingredients except the rice in the slow cooker. Don't drain any cans - use everything.

3. Turn slow cooker to high for one hour. Then reduce to low for 6-8 hours.

4. One hour before serving, add uncooked rice. An hour on low will cook the rice and soak up some of the juice.


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