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Crock-pot Vegetable Beef Soup

Category: Soups, Beef

 Ingredients List

  • 2-3Tbsp olive oil
  • 3lb chuck roast, cut into bite-sized cubes
  • 2-3 pinches of salt
  • 1-2 pinches of pepper
  • 1 cup of red wine (optional)
  • 1 large onion, chopped
  • 2-3 ribs celery, sliced
  • 2 cans of diced tomatoes, undrained
  • 4-6 cups of frozen mixed veggies (corn, green beans, carrots, and peas) or a cup of each frozen veggie (use whatever you want here, really”¦I like a lot of vegetables in my soup)
  • 2 qts beef broth (enough to cover everything and give it a soupy consistency)
  • 2 bay leaves
  • 2 tsp. Italian seasoning (or 2 teaspoons dried basil + 1 tablespoon dried parsley)
  • 1/2 cup pearl barley (for those who are not grain-free)


Sprinkle salt and pepper over all the meat cubes, then over medium-high heat, brown on all sides to develop some carmelization. Do not overcrowd the pan or the meat won”™t get a crust and you”™ll end up with steamed meat ”“ you may need to do this in batches. It usually takes me about two to three batches to get it all done.

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