Winter’s Night Beef Soup

Name: Winter’s Night Beef Soup
Prep time: 25 min
Cook time: 6 h 30 min
Total time: 6 h 55 min
Yield: Makes: 8–12 Servings
Cuisine: United States
Ingredients: 1 lb. boneless chuck, cut in ½-inch cubes; 1–2 Tbsp. oil; 1 bay leaf; ½ tsp. dry thyme; 1 tsp. dry oregano; 1 tsp. pepper; ¼-½ cup couscous; 2 ribs celery, sliced; 2 carrots, sliced; 2 tsp. garlic powder; 28-oz. can tomatoes; 4 beef bouillon cubes; 1 small onion, coarsely chopped; ½ cup red wine; 4 cups water

Preparation info

Makes:
8–12
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Kimberly Jensen Bailey, CO

Ingredients

1 lb. boneless chuck, cut in ½-inch cubes
1–2 Tbsp.

Americas
United States
Bailey
CO
Winter
Soup

Method

Brown beef cubes in oil in skillet.
Place vegetables in bottom of slow cooker. Add beef.
Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.
Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.