This is an awesome, easy Crock Pot soup recipe I made a month or so ago that will definitely stick in our dinner rotation for years to come. More than anything, I wanted to write it down before I forgot it (I can’t be the only blogger that puts recipes up solely because I want to remember them for later, right?). It’s so easy and is one of those recipes that tastes like it took you hours to make. Plus, it makes a ton of food…you might even want to consider freezing half of the recipe, because you will definitely have leftovers for several days!
1 1/4 pounds beef stew meat
1 tbsp olive oil
3 cloves garlic, minced
1lb carrots, peeled and cut into 1″ pieces
2 lbs red potatoes, cut into 1″ pieces
1 large red onion, cut into 1″ pieces
2 green bell peppers, cut into 1″ pieces
4 cups beef broth
2 tbsp Worcestershire sauce
1/3 cup ketchup
1 tsp dried oregano
2 sprigs fresh rosemary
salt and pepper to taste
2 tablespoons cornstarch
In a medium skillet over medium-high heat, heat the oil and brown the stew meat on all sides. Add the garlic in for the last 30 seconds of cooking. Transfer contents of skillet to a Crock Pot. (Meat doesn’t have to be cooked all the way through, just seared on the outside.)
Over the stew meat, add all remaining ingredients except for the cornstarch. Set Crock Pot to low and cook contents for 8 hours, until all veggies are tender and meat is cooked all the way through.
Fifteen minutes before serving, scoop out about 1/4 cup of the broth into a small bowl. Add in cornstarch and stir well (there should be no lumps). Add this mixture back into the soup to thicken the broth up a little bit. Remove stems of rosemary sprigs before serving.
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