With the last couple of cold days there is nothing that could warm you up like a warm bowl of soup!
Ingredients: 4 servings
• 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
• 3 medium carrots, cut into 1/2-inch thick slices
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 ( 14.5 ounce) cans diced tomatoes, not drained
• 1 cup beef broth or water
• 2 small potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup frozen peas
• Fresh parsley sprigs, optional for garnish
• 2-3 cloves garlic, minced
Instructions:
1. To brown beef first: In a large skillet, heat 1 tablespoon olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, allowing it to develop nice coloring on all sides. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to the slow cooker.
2. In a 3 1/2 to 4 quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, chopped onion and minced garlic. Sprinkle with salt and thyme. Add bay leaf, tomatoes with juices and water. Stir until all ingredients are combined.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove and discard bay leaf. Stir in peas and garnish with parsley, if desired.
Nutrition: 1 serving
Calories: 344
Protein: 28
Carbohydrates: 31
Fats: 14
