BARBO'S CROCKPOT BEEF STEW

[carol]

BARBO'S CROCKPOT BEEF STEW

Jay gave this a 10. Wants me to make it once a week.

Makes 4 servings

1 lb. stew meat (I used some *boneless chuck clod)
Adolph's non-seasoned meat tenderizer
1 large red onion sliced
2 tbs. minced garlic
4-5 potatoes scrubbed and cut into large pieces
1/2 bag of shredded carrots
8 oz. frozen tiny green beans
1 c. frozen petite peas (don't put them in until the stew is finished)
1 can of Healthy Choice lower fat Tomato Soup
3/4 can of hot water
2 tbs.quick cooking tapioca
1-2 tsp. Splenda
black pepper to taste.

The day before tenderize meat, poking fork holes all over it and
adding water to both sides. Since the tenderizer is salty I used no salt
in the stew. I did use black pepper on the meat. Place in glass dish and
cover with plastic wrap and refrigerate overnight.

Next day cut meat into chunks. Cut your onion. Saute the meat in hot skillet
with a little olive oil, and get it brown on both sides. Add onion and garlic
and stir fry for a minute or two. Place this into crock pot then add the
veggies with the exception of the peas. Mix the soup, water, Splenda and
tapioca together and pour over stew. Place crockpot on high for 2 hours, then
reduce to low and check it in two hours. If done, then turn off the pot
and throw in the peas, mixing them in.