Slow Cooker Tomato-Beef Soup

2016-04-24
  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10:00 h
  • Ready In : 10:10 h

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Slow cooker tomato-beef soup. Cubed beef with tomatoes and other vegetables cooked in a slow cooker. Instant coffee crystals and spices-cumin, ginger, and allspice-lend rich, brown color and piquant flavor to this delicious meaty soup.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 pound (480 g) beef stew meat,cubed
  • 2 tablespoons vegetable oil
  • 3/4 pound (360 g) new potatoes,quartered
  • 4 carrots,peeled and sliced
  • 1 large yellow onion,peeled and chopped
  • 14 ½ oz (435 ml) can diced tomatoes with chili spices
  • 14 oz (420 ml) can beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 ½ teaspoons instant coffee crystals
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice

Method

Step 1

Place all-purpose flour in a large resealable plastic food-storage bag. Add cubed beef and shake well until beef is coated.

Step 2

In a large nonstick skillet,heat 1 tablespoon vegetable oil over medium-high heat. Add half of beef and brown on all sides.

Step 3

Remove browned beef from the skillet. Brown remaining beef in the remaining 1 tablespoon vegetable oil. Drain off fat.

Step 4

In a slow cooker,combine potatoes,carrots and onion. Mix well. Add browned meat.

Step 5

In a large mixing bowl,combine remaining ingredients. Stir well. Pour mixture over beef in slow cooker.

Step 6

Cover slow cooker and cook on low-heat setting for 8-10 hours.

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