Slow Cooker Vegetable Soup Recipe Good Slow Recipe For Stew Beef Vegetable Soup.?

Good slow recipe for stew beef vegetable soup.? - slow cooker vegetable soup recipe

I'm slow on the lookout for a good (not necessarily to cook in a casserole) recipe vegetable stew with beef stew with tomato soup or juice. Can beef or chicken (I prefer this fact) May a simple rule that I am willing to work with something. I cooked soup in the last year and it was wonderful, but I lost the recipe. I would be there for a few friends to cook, but enough to keep these large quantities and freeze well. Suggestions and recipes are welcome, and a thumbs up for everyone! Thank you!


smdiner said...

You can bring to the boil for more than 2 hours, recommends only a little liquid and simmer over low heat

Irish Beef Stew

4 lbs. Beef or 2-inch squares to
8 c. Soup. Shortening
2 liters. boiling water
Juice of one lemon
1 teaspoon of soup. Worcestershire sauce
2 garlic cloves, minced
1 LG. Onion, chopped
4 bay leaves
2 v. soup. Salt
1 teaspoon of tea. Pepper
1 teaspoon of tea. Paprika
2 dashes ground cloves
2 v. soup. Sugar
2 cans small white onions
2 lg. Boxes of Irish potatoes
2 bunches carrots, cut into columns
2 pkg. Pie Crust Mix
1 C. flour

Dredge meat in flour. Melt the butter until it smokes. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a boil, then lower temperature to an average value. Simmer for two hours, adding water to cover if necessary.
Carrots, cook 20 minutes over high heat, add potatoes and onions, cook for ten minutes or until carrots are soft.

Prepare pie doughInstructions on the packaging. Pour into a large pot or two large pots. Cover with pie crust. Brown oven to 400 degrees until crust is golden
(You can cook more than 1 hour)

1 pound stew meat
1 large onion, chopped
1 / 2 large chopped paprika
1 clove garlic, minced
1 8 ounces tomato sauce
1 14 ounces beef broth
4 or 5 medium potatoes, peeled and diced
3 / 4 cup carrots, peeled and sliced
1T Worcestershire sauce
2ND Creole seasoning
Dried parsley 1T
1/4T dried basil
2T olive oil

Mix meat with Creole seasoning and Worcestershire sauce.
Heat olive oil in a large saucepan. Sauté onion and paprika top med until the onions are translucent. Add the marinated meat with onions and peppers and brown on all sides. When the meat is golden brown, tomato paste, broth, parsley, basil and garlic. Bring to a boil. I usually cut the potatoes and carrots while cooking. Cook for 15 minutes then add potatoes and carrots. Just addenough water to cover everthing, bring to a boil, reduce heat to low, cover and simmer for one hour. Serve over rice
Beef Stew Base:
1 kg of meat cut into cubes (or tail)
1 bottle of Bovril
3 carrots (bite size)
2 onions (quarter)
4 celery (small bites)
4 potatoes (quarter)
1 tablespoon sugar
1 tablespoon salt
1 teaspoon ground pepper
2 bay leaves (optional)
Water (enough to)

Enter enter everything into a large saucepan and cook over medium heat for about 3 hours. Add a little water if the stock falls to. Stirring occasionally to prevent burning the stew

H-man said...

Soup - Vegetable
Bone Soup 1kg.
3 stalks celery, cut into cubes.
3 medium carrots, cut into cubes.
1 large onion chopping.
1 packet soup mix (peas, etc..)
Other Vegetables
Brown in a 10-liter pot of bones in the chest 2t oil, turning often.
Brown on the back, remove, and pour the fat
2t vegetable oil and add onion, celery, carrots and stir fry for a few minutes.
Add to stir a pot of boiling water and stir the soup and
Brisket bone and add boiling water and boil.
Reduce heat and simmer for 90 minutes, stirring occasionally.
Remove to cool down after an hour and leave the bones.
Cutting fat on the surface, and add more vegetables. Peas, corn, etc. (spiral pasta, bow elbow, etc. could be included at this time.
Season to the S & P, etc., and to reduce heat flavor.
Remove meat from bones, cut into small pieces and cut back to the pot.
Simmer until the meat is hot.

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