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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup onion slices, separated into rings
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1/3 cup barley
1 pkg. (9 oz.) Italian green beans, frozen and thawed
1 lb. boneless stew meat, cut in 1/2-inch cubes
2 tsp. Kitchen Bouquet
1/4 cup all-purpose flour
1 can (16 oz.) whole tomatoes, cut up, undrained
2 tsp. salt
1 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf
3 cups beef broth
1/4 cup dry red wine (optional)
Parmesan cheese, grated
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Directions:
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In slow cooker, layer onion, carrot, celery, barley and green beans. In a bowl, lightly toss beef cubes with Kitchen Bouquet. Sprinkle with flour, stir gently until evenly coated. Place meat atop vegetables. Combine tomatoes, salt, sugar, basil, pepper and bay leaf; pour over meat. Add beef broth. Cover. Cook on low for 10 to 12 hours or until tender. Remove bay leaf. Skim fat from soup; stir well. If desired, ladle soup over 2 tsp. of dry wine in each bowl. Serve sprinkled with Parmesan cheese.
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