3 lbs beef, cut in large cubes -can use stew beef or round steak
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix

Flour and brown meat. Place in crockpot. Mix remaining ingredients and pour over meat. Cook on low 6-8 hours. Serve over noodles or rice.

2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/CrockPot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

 Brown beef, garlic, and onion in oil.  Move to a slow cooker; add oil, bay leaf, Worcestershire sauce, water, coffee, and broth.  Cook covered on low heat for at let 1 hour.  Remove meat and cut into small pieces.  Return meat to the slow cooker; turn heat to high and add pepper, salt, thyme, tomatoes, sugar, celery, and mixed vegetables.  Cover and cook for 1 to 2 hours.  Add cabbage and barley in the last hour of cooking.  Cook for 4 hours.  Makes 6 servings.

Peel potatoes and cook until desired softness.  Add all remaining ingredients into a large pot on stove top.  Bring to a boil and cook to perfection.  The Stew will be ready to serve when heated all the way through.

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