My slow cooker pot has to be one of the most well used pieces of kitchen equipment. To be honest it gets used most of the year. Most people I know use there pot during the Winter but we enjoy using it in Spring, Summer and Autumn too. I find it one of the most effective ways to get dinner on the table without to much fuss. Slow cookers are great at cooking soups and this one was no exception. In fact, it was very tasty so of course, I had to share the recipe with you.
What are your favourite slow cooker meals and when does yours tend to make an appearance? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Sharp knife
- Chopping board
- Slow cooker
- Stirring spoon
- Teaspoon
Ingredients
- Beef x 500g
- Leek x 1
- Carrot x 1
- Red pepper x 1
- Celery x 1
- Green beans x 1 – 2 handfuls
- Bay leaves x 2
- Bone broth or chicken stock x 800mls
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method
- Slice the top and the bottom from the leek.
- Then slice the rest of it into 1/2 centimetre pieces.
- Peel and slice the carrot lengthways and then into quarters.
- Then cut the quarters width ways into 1/2 centimetre piece.
- Slice the top from the pepper and remove the core and the stalk.
- Now slice and dice the flesh into small chunks.
- Next slice the top and bottom from the celery and cut into 1/2 centimetre pieces.
- Put all these ingredients into the slow cooker pot.
- Chop the beef stewing steak, if necessary and put the steak into the pot.
- Add in the green beans, bay leaves, bone broth or chicken stock , dried mixed herbs and salt and pepper to taste.
- Stir these ingredients together and put the lid on.
- Turn the slow cooker on for 2 – 3 hour on high or on low for 5 – 6 hours.
- Once the beef is soft turn and cooked all the way through turn the heat off.
- Serve with cheesy bread or chickpea flour wraps.
- Then enjoy.
Slow Cooker Beef Soup was so yummy. It was easy to prepare and cook. All the ingredients in this dish are freezable so you could make a big batch and freeze it. It made a delicious dinner but it also made great leftovers for lunch the next day as well. I served my husband and son’s with cheesy bread. I ate mine with chickpea flour wraps. Which were scrummy. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 