1 1/2 POUNDS COOKED BEEF SHREDDED
1 28 OZ CAN PETITE DICED TOMATOES
1 10 OZ CAN ROTEL TOMATOES
1 CAN GREEN BEANS CHOPPED INTO BITE SIZED PIECES
1 BAG FROZEN CORN
1 SMALL ONION CHOPPED
2 CELERY STALKS SLICED 1/2 INCH PIECES
4 CARROTS PEELED & SLICED IN 1/2 INCH PIECES
1 32 OZ BOX LOW SODIUM BEEF BROTH
1 OR 2 BAY LEAVES (REMOVE BEFORE SERVING)
1 CLOVE GARLIC FINELY MINCED
SEASON TO TASTE WITH CAVENDER'S GREEK SEASONING
PLACE ALL INGREDIENTS IN LARGE DUTCH OVEN. COOK ON MEDIUM HEAT UNTIL SLOW BOIL. REDUCE HEAT TO SIMMER. STIR OCCASIONALLY. YOU MAY COOK THIS IN YOUR CROCK POT ON LOW FOR ABOUT 2 HRS.
***** (5 STAR) RATING FROM FRIENDS AND FAMILY. THANK YOU TO THOSE WHO PARTICIPATED IN THE TASTE TEST.
SERVE WITH CORNBREAD. CHECK BLOG FOR CORNBREAD RECIPE.
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