We had another snow day this week. People keep claiming it's the last gasp of winter, but I'll believe when I see it. Until then, you'll find me at home in my fleece pants waiting for a delicious dinner in my slow cooker.
Notes: This is just about the most comforting soup I could ask for on a cold snow day. It also gave us plenty of leftovers.
The peas and corn will be better if you don't add them in the slow cooker at the beginning. I have the recipe written so that you add in them in the last two hours, but that's flexible. You could put them in when you get home from work or an hour before the soup is finished. You just put them in when it works for you. If you don't want to bother, substitute some fresh chopped green beans and you can just add those when you add everything else.
Ingredients:
1 pound stew beef
1 26 oz. can of diced tomatoes
1 onion
5-6 carrots
5-6 stalks of celery
1 cup frozen peas
1 cup frozen corn
1 small bunch fresh oregano
1 small bunch fresh parsley
A few drops liquid smoke
1 tablespoon Worcestershire sauce
1 cup of water
Salt
Pepper
Directions:
Peel and slice the carrots. Slice the celery and dice the onion. Chop the herbs.
Put the onion in the bottom of the slow cooker. Put the stew beef on top and season it with salt and better. Add in the celery, carrots, and tomatoes. Season with more salt, pepper, liquid smoke, and Worcestershire sauce. Add in herbs and water. Set the slow cooker to 10 hours on low.
With about two hours left on the time, add in the frozen peas and corn (see note). Stir everything together and break up the stew beef with the spoon. Serve piping hot and enjoy on a cold winter's day!
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