Tomato Beef Stew

What could be better on a cold and snowy day than a bowl of hearty beef stew and homemade rolls?

1 – 2 pounds chuck beef or round steak, cubed (I used a 1 1/2 pound package of stew meat)

6 – 7 medium red potatoes, peeled and cubed (I used about 4 large russet potatoes and left the skins on)

1 (16 oz) bag baby carrots, cut in thirds

1 medium onion, chopped

1 (28 oz) can crushed tomatoes, with liquid

2 cans water, measured from tomato can

1 tablespoon rosemary (I left this out, not a fan)

salt and pepper to taste (I added a teaspoon of season salt instead of the regular salt and 2 pressed garlic cloves)

In a 6 quart stock pot, brown beef.  Add remaining ingredients.  Bring to a boil, then simmer on medium low 25 – 30 minutes or until potatoes and carrots are tender.  OR simmer in 6 – 7 quart slow cooker or crock pot.  Meat does not need to be browned.  Reduce amount of water to 1 1/2 cans.  Cook on low 6 – 8 hours or on high 3 – 4 hours.  (I went the crock pot route.)

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