SLOW COOKER BEEF NOODLES RECIPES

Name: Vegetable Beef Soup/Stew, Slow Cooker
Prep time: 30 min
Cook time: 4 h
Yield: 10
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil, butter, or bacon grease; 1 1/2 pound(s) beef stew meat, cut in 1" cubes; 1 large onion, coarsely chopped; 2-3 stalk(s) celery, sliced thick; 1 medium bell pepper, diced; 1 can(s) (15oz) petite diced tomatoes with juice; 2 can(s) beef stock or broth; 2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce; 2 can(s) whole kernel corn, drained or 1 1/2 cups frozen; 2 cup(s) frozen green peas, rinsed; 1 1/2 cup(s) fresh or frozen green beans; 1 can(s) baby lima beans, drained and rinsed (optional); 2 teaspoon(s) granulated garlic; 2 teaspoon(s) worcestershire sauce; 2 tablespoon(s) dried parsley; 2 tablespoon(s) dried chives; 3 large russet potatoes, peeled and large dice; 3 large carrots, peeled and cut into large pieces; - salt & pepper to taste

SLOW COOKER VEGETABLE BEEF SOUP - JUST A PINCH RECIPES

Slow Cooker Vegetable Beef Soup - Just A Pinch Recipes image

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.

Provided by Donna Graffagnino @StillWild

Categories Beef Soups

Prep Time 30 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 19

Ingredients

1 tablespoon(s) olive oil, butter, or bacon grease
1 1/2 pound(s) beef stew meat, cut in 1" cubes
1 large onion, coarsely chopped
2-3 stalk(s) celery, sliced thick
1 medium bell pepper, diced
1 can(s) (15oz) petite diced tomatoes with juice
2 can(s) beef stock or broth
2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s) whole kernel corn, drained or 1 1/2 cups frozen
2 cup(s) frozen green peas, rinsed
1 1/2 cup(s) fresh or frozen green beans
1 can(s) baby lima beans, drained and rinsed (optional)
2 teaspoon(s) granulated garlic
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) dried parsley
2 tablespoon(s) dried chives
3 large russet potatoes, peeled and large dice
3 large carrots, peeled and cut into large pieces
- salt & pepper to taste

Steps:

If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.

SLOW COOKER VEGETABLE BEEF SOUP - JUST A PINCH RECIPES

Slow Cooker Vegetable Beef Soup - Just A Pinch Recipes image

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.

Provided by Donna Graffagnino @StillWild

Categories Beef Soups

Prep Time 30 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 19

Ingredients

1 tablespoon(s) olive oil, butter, or bacon grease
1 1/2 pound(s) beef stew meat, cut in 1" cubes
1 large onion, coarsely chopped
2-3 stalk(s) celery, sliced thick
1 medium bell pepper, diced
1 can(s) (15oz) petite diced tomatoes with juice
2 can(s) beef stock or broth
2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s) whole kernel corn, drained or 1 1/2 cups frozen
2 cup(s) frozen green peas, rinsed
1 1/2 cup(s) fresh or frozen green beans
1 can(s) baby lima beans, drained and rinsed (optional)
2 teaspoon(s) granulated garlic
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) dried parsley
2 tablespoon(s) dried chives
3 large russet potatoes, peeled and large dice
3 large carrots, peeled and cut into large pieces
- salt & pepper to taste

Steps:

If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.

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