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Crock-Pot Beef Soup
Crock-Pot Beef Soup

Crock-Pot Beef Soup

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb stew meat, diced in small cubes
1 1/2 cups flour
2 teaspoon s salt & pepper
2 teaspoon s garlic powder
2 teaspoon s cornstarch
2 turns olive oil
1 small bag pearl onions
2 boxes beef stock
1 pkg beef stew seasoning mix
2 tablespoons salt & pepper
3 tablespoons Jell-O Vanilla or Tapioca Pudding
1 bay leaf
1 cup ketchup
2 teaspoon dry Italian herbs
3 cups red wine
1 can diced tomatoes
6 garlic cloves, chopped up
3 tablespoons soy sauce
1 large bag frozen mixed veggies
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Let's Make It
1
Take diced beef and place in a gallon Ziploc bag. Add flour, 2 teaspoons salt & pepper, garlic powder and cornstarch. Mix to coat beef. In a frying pan, heat up olive oil to medium heat. Brown beef for 4-5 min. Drain on a paper towel and place in crock-pot.
2
While browning beef, bring a sauce pot 1/2 full of water to a boil. Boil pearl onions for 3 minutes, drain and transfer to a bowl of ice cold water. Let sit 3 min. Onions will be easier to peel. Cut off end and squeeze onion from casing, and place in crock-pot. Add beef stock, beef stew mix, 2 tablespoons salt & pepper, vanilla Jell-O, bay leaf, ketchup, dry Italian herbs, wine, diced tomatoes, chopped up garlic, soy sauce and frozen veggies.
3
Cook on high in crock-pot for 3 1/2 hours stirring occasionally. Remove and discard bay leaf.
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