Name: Slow-cooker beef and vegetable soup
Prep time: 10 min
Cook time: 405 min
Total time: 415 min
Yield: 1
Ingredients: 18.20 gm olive oil; 750g beef chuck steak, cut into 2cm pieces; 1 medium brown onion, chopped; 1 garlic clove, crushed; 2 medium carrots, peeled, chopped; 2 celery stalks, chopped; 1 small swede, peeled, chopped; 1020.00 gm beef style liquid stock; 400g can diced tomatoes; 1 sprig fresh thyme; 400g can borlotti beans, drained, rinsed crusty bread, to serve

Slow-cooker beef and vegetable soup

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Prep Time:
10 minutes

Cook Time:
405 minutes

Total Time:
415 minutes

Just toss ingredients in slow cooker for effortless beef and vegetable soup. Delicious simplicity!

Ingredients:

18.20 gm olive oil
750g beef chuck steak, cut into 2cm pieces
1 medium brown onion, chopped
1 garlic clove, crushed
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1 small swede, peeled, chopped
1020.00 gm beef style liquid stock
400g can diced tomatoes
1 sprig fresh thyme
400g can borlotti beans, drained, rinsed crusty bread, to serve

Instructions:

In a saucepan over medium-high heat, heat oil. Sear beef in batches for 3 minutes until browned, then transfer to a bowl. Add onion to the pan and cook for 4 minutes until softened. Stir in garlic, carrot, celery, and swede, cooking for an additional 3 minutes until combined and heated through.
Place the mixture in a 5-liter slow-cooker. Add beef, stock, tomato, and thyme. Cover and cook on low for 6 hours until beef is tender.
Gently fold in beans and generously season with salt and pepper. Simmer covered for 30 minutes until beans are warmed. Serve alongside fresh bread.

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