3/4cupchopped green bell pepperseeded and deribbed
1teaspoonthyme
214.5-oz. cansbeef broth
1 1/2cupsfresh green beanscut into 1-inch pieces
214.5-oz. cansdiced tomatoes with garlicundrained
1cupchopped onion
18-oz. cantomato sauce
Instructions
In a skillet, heat olive oil over medium-high heat; brown the beef and salt and pepper to taste; transfer to a slow cooker.
Add the water the skillet and scrape up all of the browned bits from the bottom of the pan; add this liquid to the slow cooker.
Add remaining ingredients to slow cooker; cover and cook on low heat setting for 8 to 9 hours, or on high setting for 4 to 5 hours, until veggies are tender.
Notes
Freeze leftovers for a yummy quick fix on a busy night.