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Beef and Leek Stew
3 cups coarsely chopped leek
1 medium onion -- diced
1 cup frozen corn
2 medium carrots -- chopped
3 medium potatoes -- diced
1 tablespoon dried basil
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 pounds boneless top round roast -- cut 3/4" pieces
1 can plain (unseasoned) tomato sauce - (15 oz)
Water -- as needed
Beef boullion cubes -- as needed
In a 5-quart slow cooker, put all ingredients into the slow cooker in the order they are listed. After adding the tomato sauce, add enough cans of water to cover the contents of the slow cooker. Put in 1 beef boullion cube for the can of tomatoes, plus one for every can (or partial can) of water.
Cover and cook this on LOW for 6 to 8 hours, or on HIGH for 4 hours.
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