Winter's Night Beef Soup Recipe
Ingredients
| Chuck - 1 pound boneless, cut in 1/2-inch cubes | ||
| Oil | 2 Tablespoon | |
| Tomatoes | 28 Can (10oz) | |
| Garlic powder | 2 Teaspoon | |
| Carrots | 2 | |
| Celery ribs | 2 | |
| Water | 4 Cup (16 tbs) | |
| Red wine | 1/2 Cup (16 tbs) | |
| Onion - 1 small, coarsely chopped | ||
| Beef bouillon cubes - 4 | ||
| Pepper | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Bay leaf | 1 | |
| Couscous - 1/4-1/2 cup | ||
Directions
MAKING
1. In a skillet, brown beef cubes in oil.
2. In the bottom of slow cooker place vegetables and add beef.
3. In a separate bowl combine all other ingredients except couscous and pour over ingredients in slow cooker.
4. With cover, cook on low for 6 hours.
5. Then stir in couscous and with cover cook for 30 minutes.
SERVING
6. Serve as desired.
1. In a skillet, brown beef cubes in oil.
2. In the bottom of slow cooker place vegetables and add beef.
3. In a separate bowl combine all other ingredients except couscous and pour over ingredients in slow cooker.
4. With cover, cook on low for 6 hours.
5. Then stir in couscous and with cover cook for 30 minutes.
SERVING
6. Serve as desired.
Chef
