My small MAG group met yesterday for a meeting and I made a simple meal - Slow cooker, beef vegetable soup. Here is my version of the recipe.
Serves 6Ingredients2, Lbs chuck, 1/2-3/4" cubed or, I used two shank bones with meat. Throw both shanks into the mixture and at the 5-hour
mark, I pulled the shanks out and cut the meat from the bone and throw meat, bone back, and marrow from the shank back
into the soup.
1, Can corn (15-oz can)
1, Can green beans (15-oz can)
1, Can carrots (15-oz can)
1, Can crushed tomatoes (28-oz)
4, Toes of garlic minced
2, cups of 1/2" cubed potatoes, I used red or Yukon Gold potatoes
1, Sweet onion cubed
1, cup white wine. I use a chardonnay
2, Tbsp of Sriracha hot chili sauce
- , Salt and pepper to taste
- , Beef broth
1, Envelope onion soup mix*
DirectionsEmpty water from the three cans of veggies into a measuring cup. Put veggies, crushed tomatoes, wine, sweet onion, envelope of onion soup mix, garlic, and meat into the slow cooker. The water from the cans of veggies in the measuring cup make note of how much liquid and throw half away and replace with beef broth. So, if you had 18-oz of veggie water, throw away 9-oz of water and bring back to 18-oz using the beef broth. Put top back on slow cooker and cook for 8-hours. At around the 5-hour mark taste the soup and add salt, pepper, and chili sauce to taste. I pull the meat shanks at this time and cool a bit enough to handle. I chop up the meat and remove the marrow from the bone. Put all back into the slow cooker. Also, if you want more broth, just add any beef broth left over from the open can.
Cook for 8-hours.
Serve with bread and butter and a nice Syrah red.
* = One of our guests is gluten intolerant so, I added an extra sweet onion instead of using the onion soup mix packet as
there is wheat/soy in the packet.
https://www.youtube.com/watch?v=CGW0h80gKW4
