Ingredients
1 1/2
pounds beef stew meat
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
jar (18 ounces) brown gravy
1
can (14 1/2 ounces) diced tomatoes, undrained
3
medium Yukon gold potatoes, cut into 2-inch pieces
1
medium onion, cut into eighths
1
bag (8 ounces) baby-cut carrots (about 30)
1
package (8 ounces) whole mushrooms
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
