Slow Cooker Peppered Beef Soup Food

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SLOW COOKER BEEF AND PEPPER SOUP RECIPE

Steps:

• Melt some cooking fat in a skillet placed over a medium-high heat and cook the onion and the garlic for 1 minute. Add the beef to the skillet and cook until the meat is browned. Place the beef and onion mixture in a slow cooker. Add all the remaining ingredients, season to taste, and give everything a good stir. Cover and cook on low for 6 to 8 hours.

SLOW COOKER PEPPERED BEEF SOUP

Steps:

• Rinse roast, and pat dry.
• Cut a 1-inch deep cavity in the shape of an "X" on top of the roast (do not cut all the way through roast).
• Dredge roast in flour and shake off excess.
• Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned.
• Place roast in a 6 quart slow cooker.
• Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.
• Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker.
• Sprinkle with parsley, basil, bouillion, and ground pepper.
• Add bay leaves to liquid in slow cooker.
• Cover and cook on low 7-8 hours or until fork-tender.
• Shred roast using two forks.
• Season with salt to taste.

PEPPERED BEEF SOUP

Steps:

• Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess.
• Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned.
• Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
• Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste.

SLOW COOKER PEPPER BEEF

Steps:

• In a skillet over medium heat, add oil. When hot, place beef cubes and sear until just brown, season with salt and freshly ground black pepper. Transfer beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.
• Cook on "Low" for 7 hours or "High" for 3:30 hours. To thicken the sauce, add cornstarch mixture. Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.

BEEF BARLEY SOUP IN THE SLOW COOKER

Steps:

• •Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
• •Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
• •Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
• •Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Place the beef in a skillet over medium heat. Mix in green bell pepper. Cook and stir until beef is brown and peppers are tender. Drain grease, and transfer to a slow cooker.
• Mix crushed tomatoes and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with salt and pepper.
• Cover and cook 7 hours on low.
• Mix pasta into the slow cooker during the last 15 minutes of cook time.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
• Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
• TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.

SLOW-COOKER BEEF AND BARLEY SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
• Cover; cook on Low heat setting 9 to 10 hours.
• Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.