Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.
I have always been a big fan of vegetable beef soup, and this is just super easy. It will frequently be repeated.
Start with some stew meat. Cut your own for a roast or just be lazy and buy it pre-cut. If you do the pre-cut, check it a little for anything that might need to be trimmed. Brown the meat on the stove top while prepping everything else. Dump everything in and cook for 5 hours on high or 10 on low (think after work dinner here.
A very nice solid 5. I see my winter lunches staring me in the face.
Notes: Not much to say. I wanted very simple and tasty, and that is what I got. A lot of recipes I read cooked for much longer…. 8 hours on high… really. This was a “must go” recipe. The meat and beans had been in the freezer too long already. The carrot and celery were near the end, and it was my last onion. And the next to last bay leaf. I need to go shopping soon.
Add 1 T oil to a large pan over medium-high heat.
When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.
While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medallions. One medium onion chopped medium. Also, 8 oz of fresh or frozen green beans.
Add beef and veggies to large crock pot. Add 32 oz beef broth, and one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with one t salt and 1/2 t pepper.
Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 hours on low should be fine.
July 2, 2016