This is a hearty stew sure to keep you warm during cold autumn nights.Ingredients
2 lbs chuck beef chunks
2 TBSP olive oil
28 oz canned diced tomatoes in juice
1 medium onion, chopped
3 cups diced red potatoes
2 cups diced carrots
3 stalks of celery, diced
5 cloves of garlic, finely chopped
4 cups water
3 TBSP balsamic vinegar
3 TBSP chopped fresh parsley
1 TBSP italian seasoning
Salt and pepper to taste (salt optional)
Heat oil over medium high heat in a large skillet. Brown the beef for 2-3 minutes, not worrying about it cooking through.
Pour the beef, diced tomatoes with juice, and all the remaining ingredients into the crockpot.
Cook over low heat for 6-8 hours.
- For 1 serving of soup excluding salt
- Calories 269
- Saturated Fat 5g
- Sodium 414mg
- Carbohydrates 13g
- Dietary Fiber 2g
- Protein 19g