Ingredients
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
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