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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 2 |
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Directions: In a skillet, heat olive oil and brown beef, salting and peppering to taste. Remove from skillet and set aside. Add water to the skillet and scrape up all the browned bits from the bottom of the pan. Place veggies in a large crockpot, add meat, top with the water from the killet and remaining ingredients. Cover and cook on low for 8 or 9 hours or on hight for 4 to 5 hours or until veggies are tender.
| Ingredients:
1 49/625 Cup(s) canned beef bouillon
217/10000 Ounce(s) thyme
1 sliced carrot
3/10 chopped onion, white
59/377 Pound(s) green beans
3 chopped pepper, green bell
3/20 Quart(s) water
4/23 Ounce(s) pepper, black
74/6789 Pound(s) salt
39/5000 Quart(s) oil, olive
3/5 Pound(s) lean beef stew meat
9 Can(s) undrained tomatoes, diced canned
937/10000 Quart(s) tomato sauce |
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