Ingredients
2 pounds beef stew meat, cut into 1/2-inch pieces2 tablespoons canola oil2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes3 cups tomato juice1 can (14-1/2 ounces) beef broth4 medium red potatoes, cut into 1/2-inch pieces3 medium carrots, halved and thinly sliced2 celery ribs, chopped1 medium onion, finely chopped2-1/2 cups chopped cabbage1-1/2 cups frozen corn1-1/4 cups frozen baby lima beans4 teaspoons beef bouillon granules1 teaspoon salt3/4 teaspoon pepper
Preparation
In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
