Description
An easy soup made with tender chunks of beef, carrots, celery, mushrooms and onions simmered in a rich, savory gravy. Make it in the Crockpot or Instant Pot!
Ingredients
Scale
- 2 cups beef broth
- 3 Tbsp tomato paste
- 3 Tbsp Worcestershire sauce
- 4 Tbsp flour
- 6 garlic cloves, minced
- 1 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 32 ounces beef stew meat
- 1 onion, sliced or diced
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 8 oz mushrooms, sliced
- 1 Tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
Slow Cooker Instructions:
- Add broth, tomato paste, Worcestershire, flour, garlic, seasoned salt, pepper and thyme to slow cooker and whisk.
- Add in the beef and onion. Layer the carrots, celery and mushrooms on top.
- Cover and cook on high for 3-4 hours or on low for 6 hours.
- Add in the vinegar. Salt and pepper to taste. Ladle into bowls and serve.
Instant Pot Instructions:
- Add broth, tomato paste, Worcestershire, flour, garlic, seasoned salt, pepper and thyme to Instant Pot and whisk.
- Add in the beef and onion. Layer the carrots, celery and mushrooms on top.
- Cover and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 20 minutes on low pressure or the soup button. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Add in the vinegar. Salt and pepper to taste. Ladle into bowls and serve.
- Category: Beef, Soup
- Method: Instant Pot or Slow Cooker
