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Mar 20, 2011

Beef & Vegetable Winter Soup

  • 2 1/2 lbs. beef stew meat
  • 1/4 c. rice flour
  • 1 tsp. chili powder
  • 1 medium onion, chopped
  • 1/4 c. cooking oil
  • 2 tsp. dried oregano
  • 1 1/2 c. sliced carrots (~4 medium)
  • 1 1/2 c. chopped baby Bella mushrooms
  • 1 can (16 oz) whole kernel sweet corn, drained
  • 1 qt. (32 oz) beef broth (be sure it is gluten free)
  • salt & pepper to taste
In a large bowl or zip lock bag, combine the stew meat, rice flour, and chili powder until the beef is coated.  In a large skillet (an electric skillet works well), heat the oil on high heat.  Add the beef and onion.  Keeping the heat high, brown the meat, stirring frequently.  Turn off the heat and stir in the oregano.

Place the carrots, mushrooms and corn in the bottom of your slow cooker.  Add the beef and onions on top.  Pour the broth over all.  Cover and cook on low for 4 hours or until the meat is tender.   Add salt and pepper to taste.

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