Wednesday, January 20, 2016

Slow cooker beef vegetable soup



What would you love to have on the table when you come home from a cold, snowy winter’s day?  Wouldn’t some hot, delicious beef vegetable soup fit the bill?

Here on the east coast we are bracing ourselves for the first big snow of the season.  Considering I had to turn on my air conditioner this Christmas day, it’s kind of a surprise that here in January (Famous for thaws) they are predicting a blizzard! 

So since I had to go to work today I loaded my slow cooker with the ingredients for a savory beef vegetable soup.  When I came home I had a savory and delicious meal all ready to enjoy. I picked up the cutest little potatoes so I didn’t even have to chop them. If you can’t find them at your local grocer you can just substitute regular potatoes cut into bite sized pieces. This is for a large sized slow cooker.

Mini potatoes


Ingredients:

1 ½ lbs. Sirloin steak cut into bite sized pieces
¾ cup flour
1 tbsp. steak seasoning
2 tbsps. Light Olive oil
2 small zucchini cut into bite sized pieces
1 medium onion, chopped
½ cup sliced carrots
1 ½ lbs. mini potatoes or three medium potatoes cut into bite sized pieces
1-quart beef stock
1 14.5 oz. can fire roasted tomatoes
½ tsp. thyme
1 tsp. Worcestershire sauce
Salt and pepper to taste
½ 14 oz. bag frozen soup vegetables
½ cup white rice (optional)

Mix the steak seasoning with the flour.  Dredge the steak pieces in the flour.  Add some oil to a large non-stick skillet and cook the steak on medium heat till browned.  Add the meat to the slow cooker. 

Chop the zucchini, onion, carrots and potatoes and add to the slow cooker.  Add the fire roasted tomatoes, beef stock, thyme, Worcestershire sauce, salt and pepper.  If you choose to add rice add it now. Cook on low for 8 hours.  About a half an hour before serving add the half bag of frozen soup veggies. 

Serve with biscuits or corn muffins.

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