Categories: soup

Ingredients

• 1 pound boneless beef stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 3 large onions, chopped
• 12 small red-skinned potatoes, cut into quarters
• 2 medium carrots, sliced
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves crushed
• 2 tablespoons tomato paste
• 1 carton (32 ounces) Swanson Beef Broth
• Sour cream (optional)
• Chopped green onions (optional)

Directions

1. Season beef with pepper and coat with flour

2. Heat oil in skillet.

3. Add beef and cook until browned

4. Place onions, potatoes, carrots, garlic, and thyme in the Crock-Pot slow cooker.

5. Top with browned beef.

6. Mix tomato paste, and 1 cup broth.

7. Pour tomato paste mixture and remaining broth into stoneware.

8. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours or until done.

9. Serve with sour cream and chopped green onions if desired.

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