Name: Erickson Slow Cooker Vegetable Beef Soup
Yield: 8 servings
Ingredients: 2 lb beef chuck, cut in 1-inch pieces; 1 1/2 tsp kosher salt; 1 tbsp olive oil; 1 onion, diced; 3 carrots, sliced; 3 celery ribs, sliced; 3 garlic cloves, minced; 1 28-oz can diced tomatoes; 5 cups low-sodium beef stock; 2 cups diced potatoes; 1 cup green beans; 1 tsp dried thyme; 1 bay leaf; 1 cup frozen corn; 1 cup frozen peas

Directions

1. Season and brown beef in hot oil. Transfer to slow cooker.
2. Add onion, carrots, celery, garlic, tomatoes, stock, potatoes, green beans, thyme, and bay leaf.
3. Cook on LOW 7 to 8 hours until beef and potatoes are tender.
4. Add corn and peas for the final 15 minutes. Remove bay leaf and adjust seasoning.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Vegetable Beef Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.