Slow-cooker beef and vegetable soup

Cooking Soups Slow-cooker beef and vegetable soup

Pop a few ingredients in your slow cooker and come back later to a no-fuss beef and vegetable soup. Easy!

Lables: High fibre High protein Low carb Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a saucepan over medium-high heat. Cook beef, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 4 minutes or until softened. Add garlic, carrot, celery and swede. Cook, stirring, for 3 minutes or until combined and heated through.
  2. Transfer mixture to the bowl of a 5 litre slow-cooker. Add beef, stock, tomato and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until beef is tender.
  3. Stir in beans. Season with salt and pepper. Cook, covered, for 30 minutes or until beans are heated through. Serve with bread.

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1 tbsp 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
4 cups beef stock
400g can diced tomatoes
1 sprig fresh thyme
400g can borlotti beans, drained, rinsed crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
6:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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