Slow-Cooker Beef and Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 6 |
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For this hearty stew, beef, carrots, and potatoes simmer all day with a flavorful beef broth mixed with tomato paste and coffee. Ingredients:
1 pound beef for stew, cut into 1-inch cubes |
ground black pepper |
2 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
3 large onions, chopped |
12 small red potatoes, cut into quarters |
2 medium carrots, sliced |
4 cloves garlic, minced |
1 tablespoon chopped fresh thyme leaves |
2 tablespoons tomato paste |
1 1/2 teaspoons instant coffee crystals |
4 cups swanson® beef broth |
sour cream (optional) |
chopped green onion (optional) |
Directions:
1. Season the beef with black pepper and coat with flour. Heat the oil in a skillet. Add the beef and cook until browned.
2. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours.* or until done. Serve with the sour cream and chopped green onions, if desired.
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