1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained
2 cans (10 1/2 oz each) condensed beef consommé (I used about 32 oz of beef broth plus a couple beef bouillon cubes because I couldn't find this)
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup frozen cut green beans (I left these out)
1. In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.
Quite the hit served with English Muffin bread. I did add red potatoes cause I think stew is just not complete without them. I think as a result of the potatoes there was hardly any liquid in the stew. I ended up adding extra beef broth near the end.
ReplyDeleteThis soup was great to make when I had to work Saturdays. It was always nice to come home to supper being ready. I always used fresh green beans when I made it. I just put them in at the beginning with all the other vegetables. They still had a nice texture after cooking all those hours. I also found that I needed to add extra broth at the end. It is now one of our favorites.
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