 |
Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 6 |
|
A very delicious, easy, slow-cooked soup. Adapted from BHG Ingredients:
1 1/2 lbs lean stewing beef |
1 tablespoon cooking oil |
2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices |
2 large carrots, cut into 1/2 inch slices |
1 cup chopped onion |
2 cloves garlic, minced |
3/4 teaspoon dried thyme |
3/4 teaspoon dried basil |
6 cups beef broth |
1/4 cup dry red wine or 1/4 cup white wine |
2 cups chopped fresh spinach |
1/2 cup quick-cooking white rice |
Directions:
1. In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
2. Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
3. Place meat on top of vegetables.
4. Pour in broth and wine Cover and cook on LOW for 7-10 hours.
5. Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.
|
|