Slow-Cooker Beef & Vegetable Soup

By mattyrana

Ingredients

• 1 lb. Beef for stew, cut into 1” pieces
• Ground black pepper
• 2 Tbsp. All-purpose flour
• 2 Tbsp. vegetable oil
• 3 large onions, chopped
• 12 small red potatoes cut into quarters
• 2 medium carrots, sliced
• 4 cloves garlic, minced
• 1 Tbsp. chopped fresh thyme leaves
• 4 cups Swanson Beef broth
• 2 Tbsp. tomato paste
• 1 1/2 tsp. instant coffee powder
• Sour cream (optional)
• Chopped green onions (optional)

Details

Servings 6

Preparation

Step 1

Sprinkle beef with black pepper and coat with flour. Heat oil in 10” skillet over medium-high heat. Add beef and cook until it’s well browned, stirring often.

Place onions, potatoes, carrots, garlic, and thyme in 3½ quart slow-cooker. Top with beef. Stir 1 cup broth, tomato paste, and coffee in bowl. Pour coffee mixture and remaining broth into cooker.

Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours) or until meat is fork-tender. Serve with sour cream and green onions, if desired.