Slow-Cooked Beef Minestrone

By á-50520

Makes 14 cups

Ingredients

• 1 1/2 pounds Boneless Beef Chuck Roast, cut into 1-inch cubes
• Pan Searing Flour
• 2 Tbsp. Pure Olive Oil
• 1 pkg. (16 oz.) Minestrone soup vegetables or use Onions, Celery, Carrots
• Salt and pepper
• 32 oz. Beef Stock
• 1 can (14.5 oz.) Italian-Style Diced Tomatoes
• 24 oz. Italian Seasoned Tomato Sauce
• 1/2 cup dry Italian Ditalini Soup Pasta
• 1 can (15.5 oz.) Garbanzo Beans, drained and rinsed
• 1 pkg. (6 oz.) Baby Spinach

Preparation

Step 1

Dust beef with pan-searing flour.
Heat oil in large pan on medium-high until oil faintly smokes, add beef, sear for 10 minutes until all sides are brown.
Transfer beef to slow cooker, don’t discard pan drippings.
Add vegetables to pan with beef drippings, season with salt and pepper, cook, stirring for 3 minutes, add to slow cooker.
Add stock, tomatoes and sauce to slow cooker.
Cover and cook for 4 ½-6 hours on high or 8-10 hours on low.
Add dry pasta and beans 30 minutes before end of cooking on high (45 min. before end of cooking on low).
Add spinach to slow cooker, stir and blend well. Allow to lightly wilt, about 2 min.