Celebrate National Homemade Soup Day with a bountiful bowl of soup that soothes your very soul. For my hubby, Sir Ronald, something thick and beefy fills the bill. No need to open a canned soup when scrumptious is this easy to make on your own stove.
Souper Simple Beef Stew
6 T butter, divided
3 lbs diced and/or strips of steak
2 large, sweet onions, coarsely chopped
2 stalks celery, chopped
14-oz frozen pearl onions, thawed
1 env dried onion soup mix
2 (6-8 oz each) pkgs sliced mushrooms (shiitake & baby bella)
1 tsp Mrs. Dash (or other) garlic & herb blend
1 tsp thyme
Salt & pepper, to suit your taste
32 oz beef bone broth
2 c hot water whisked with 2 tsp Better Than Bouillon beef
½ c red wine
1 or 2 (14½ oz cans) petite diced tomatoes & juices
2 c raw baby carrots
Melt 2 T butter in large skillet over med high heat. Quickly brown beef, stirring; transfer with slotted spoon into a slow cooker on high heat. Add 2 T butter to the skillet and the chopped onions and celery. Let cook 5 minutes, stirring a couple of times; transfer to the slow cooker. Add remaining butter to the skillet along with the mushrooms. Let cook 5-6 min, stirring once or twice. Meanwhile, stir the pearl onions and onion soup mix into the slow cooker mixture, along with the seasonings. Gradually whisk 1 c bone broth into the cornstarch or flour till smooth. Then stir into the mushrooms in the skillet. Pour in remaining bone broth and the bouillon mixture. Let cook till bubbly and thickened. Transfer to the slow cooker. Stir the wine into the skillet to deglaze the pan, releasing any cooked on particles. Transfer to the slow cooker, along with the tomatoes and baby carrots. Cover the slow cooker and let cook 45 minutes.
KISS Tip: This is great served with some crusty, cheesy garlic bread.
