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!

Recipe «Slow-cooker beef and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 6:45 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.