A hearty, classic that is more stew than soup. This offering is created with ease in a slow cooker.
- Heat 1/2 the oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Transfer to the bowl of a 5.5-litre slow cooker.
- Heat remaining oil in pan over mediumhigh heat. Add beef. Cook for 5 minutes or until browned. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Bring to a simmer. Simmer for 2 minutes. Transfer to slow cooker.
- Add stock, carrot, celery, parsley and thyme to slow cooker. Cover. Cook on low for 6 hours (or high for 4 hours), adding mushrooms in the last 30 minutes of cooking time. Remove and discard parsley and thyme sprigs. Season with salt and pepper. Sprinkle with parsley and serve with crusty bread.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set