I found this recipe in a Taste of Home magazine. Winter is the perfect time for soup so I thought I would branch out of my chicken soups and try this one. (My husband was thrilled with the change!) I put this together one night, placed it in the fridge, and then plugged it in the next morning. So simple!
1 lb. beef stew meat
2 medium potatoes, peeled and cubed
1 container beef broth
1 can (11.5 oz) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 cup frozen corn
1/2 cup frozen peas
In slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Add corn and peas. Cover and cook on high for 30 minutes.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.