Apres Ski, and then this soup, perfection.
Main Ingredients1.5 pounds stewing beef
1 cup russet potatoes peeled and cut into 1 inch cubes
1 tbsp olive oil
1 onion sliced
2 garlic cloves crushed
1 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
1 tbsp tomato paste
2 tsp flour
1/4 cup Heinz chili sauce
2 cups beef broth
1 cup thinly sliced red pepper
1 tsp heaping sweet paprika
Recipe Steps
Main Ingredients1.5 pounds stewing beef
1 cup russet potatoes peeled and cut into 1 inch cubes
1 tbsp olive oil
1 onion sliced
2 garlic cloves crushed
1 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
1 tbsp tomato paste
2 tsp flour
1/4 cup Heinz chili sauce
2 cups beef broth
1 cup thinly sliced red pepper
1 tsp heaping sweet paprika
Recipe Steps
- Place potatoes, and beef in the slow cooker.
- In a medium sauté pan, sauté the onion in olive oil for a few minutes, add garlic, marjoram, salt, and pepper, cook for an additional minute. Add tomato paste, and flour, cook for an additional minute. Scrape into slow cooker.
- Pour chili sauce, beef broth into slow cooker, give a couple stirs, and cook on low for 7 hours.
- At 7 hours add red pepper, and paprika, cooking for an additional half an hour.