Recipe Station

This recipe makes between 8 and 10 servings, which is just a bonus to an already great dish. Save the leftovers, and have a quick lunch or dinner ready anytime!

Ingredients To Gather: 

• 2 tbsp olive oil
• 1⅓ lbs beef stew meat, cut into bite-sized pieces
• ¼ C all purpose flour
• 1 tsp steak seasoning (I used MCCormick Montreal Steak)
• 1 medium onion, diced
• 1 C carrots, diced
• 1 C celery, diced
• 1 C frozen peas
• 1 C frozen corn
• 1 C frozen green beans
• 1 can (14.5 oz) diced Italian seasoned tomatoes
• 8 C chicken broth
• 2 C V8 or Tomato Juice
• ¼ dry pearl barley
• 1 tsp kosher salt
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce

Instructions To Follow: 

• Heat olive oil over medium- high heat. Toss stew meat with flour and steak seasoning until coated and brown until meat is browned but not cooked through. Place meat, veggies, broth, juice and barley in the slow cooker, stir and cook on LOW for 6-8 hours or HIGH for 4.
• Soup is done when both the veggies and meat are tender. Stir in salt to taste, vinegar and Worcestershire sauce.

We recommend serving this soup with a hot buttered roll or cornbread for a cozy, hearty meal. This recipe doesn't require much prep time, so you can put it together at the beginning of the day, toss it into the slow cooker, and know you'll have a hot, savory meal waiting for you when you get home!

Article Source: Heather Likes Food