Recipe #252.

                                                        Beef Stew and Mushrooms

1 1/2 Pounds Lean Stew Meat.

6-8 Large Potatoes; peeled and cut into small cubes.

6-8 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.

1 Cup Pearl Onions.

1 Pound Bag Frozen Peas.

1 Medium Box Button Mushrooms.

2 Stew Seasoning Packets.

2 Cans Reduced Fat and Salt Beef Broth.

2 Cans Water; plus more, if needed.

Canola or Olive Oil for browning.

Seasoned Salt Substitute to taste,

Pepper to taste.

Season and brown the Stew Meat in the Oil.

Transfer into the Crock-Pot with a slotted spoon.

Add in all of the other ingredients.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.