We haven’t had many cold winter nights this year in Southeastern Pennsylvania. Our winter has been unseasonably warm and very mild, with only two significant snows thus far.
However, there are still enough freezing nights with the wind buzzing outside the windows to warrant our search for a good, hearty winter stew!
Here is one to enjoy on this winter’s evening.
Winter’s Night Beef Soup
Fix-It and Forget-It Cookbook, Revised and Updated, page 32
Prep. Time: 25 minutes
Cooking Time: 6 ½ hours
Ideal slow-cooker size: 5-qt.
Makes 8-12 servings
1-lb. boneless chuck, cut in ½-inch cubes
1-2 Tbsp. oil
28-oz. can tomatoes
2 carrots, sliced
2 ribs celery, sliced
1 small onion, coarsely chopped
4 cups water
½ cup red wine
4 beef bouillon cubes
2 tsp. garlic powder
1 tsp. pepper
1 tsp. dry oregano
½ tsp. dry thyme
1 bay leaf
¼- ½ cup couscous
1. Brown beef cubes in oil in skillet.
2. Place vegetables in bottom of slow cooker. Add beef.
3. Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.
4. Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.
Variation: Add zucchini or mushrooms to the rest of the vegetables before cooking.