6 Simple Soup Recipes To Try On A Cold Day

Slow Cooker Classic Beef Stew(5 of 6)

Ingredients

• Boneless chuck roast (trimmed, cut into small cubes), 2 lbs
• 3 medium-sized yellow onions, cut into ½” thick slices
• Sea salt, 1 ½ tsp
• Freshly ground black pepper, 1 tsp
• Canola oil, 2 tbsp
• 6 cloves of garlic, finely sliced
• Nut brown ale, 12 oz.
• Baby Dutch potatoes (halved), 1 ½ lbs
• Beef stock (unsalted), 1 ¼ cups (divided)
• 4 thyme sprigs
• Carrots (peeled and sliced into 2” pieces), 1 lb
• 2 bay leaves
• Dijon mustard, 1 tbsp
• All-purpose flour, 2 tbsp
• Red wine vinegar, 1 tbsp
• Parsley leaves, ¼ cup

Preparation

1. Place a large skillet over med-high heat. Add oil 1 ½ tsp oil.
2. Season beef with salt and pepper. Rub with your hands to adjust the flavors well. When the oil is hot, add beef and cook until well-browned for 6-7 minutes. Stir to brown on all sides well. When done, remove beef and any remaining juices from the pan.
3. Add remaining oil to the pan and swirl it to coat the base. Add garlic and onions. Sauté for 3-4 minutes until fragrant and tender. Add beef to the pan and stir well. Add 1 cup beef stock and bring the mixture to a gentle boil. Season with salt and pepper and bring to a simmer. Cook for 10 minutes.
4. When done, transfer the content into a 6-quart electric slow cooker. Add beef, carrots, potatoes, bay leaves and thyme. Stir to combine. Cover and cook for 7 hours at low heat setting.
5. Meanwhile, whisk remaining stock and flour together. When soup is ready, add this mixture and stir well. Cook for another 15-20 minutes and allow the mixture to thicken. Stir in vinegar and mustard.
6. Discard bay leaves and thyme sprigs.
7. Top with parsley and serve the delicious beef stew warm for best flavors.