Side Pannel
Vegetable Beef Soup Recipe
Vegetable Beef Soup Recipe
- Recipe Submitted by maryjosh on 02/27/2019
Ingredients List
- 1 tablespoon canola oil
- 2 pounds chuck roast
- 1 teaspoon Kosher salt divided
- 1/2 teaspoon coarse ground black pepper divided
- 4 russet potatoes peeled and diced
- 3 carrots peeled and diced
- 1 cup green beans diced
- 1 cup corn
- 3 garlic cloves minced
- 1 yellow onion diced
- 2 bay leaves
- 3 tablespoons beef base *
- 1/4 cup tomato paste
- 5 cups water (or enough to cover the ingredients by about 1/2 inch)
- 1 cup frozen peas
Directions
Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
Season the beef with half the salt and pepper.
Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
Add the water to your slow cooker.
Stir well and cook for 8 hours on low.
Just before serving add in the frozen peas and stir.
Season the beef with half the salt and pepper.
Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
Add the water to your slow cooker.
Stir well and cook for 8 hours on low.
Just before serving add in the frozen peas and stir.
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