Side Pannel
Crock-pot Vegetable Beef Soup
Crock-pot Vegetable Beef Soup
- Recipe Submitted by Strawberry on 03/19/2014
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)
Directions
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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