1 pound of cubed beef
Salt and Pepper to taste
1 Tablespoon Oil
1/2 cup chopped onions,
1/2 cup chopped carrots,
1 teaspoon minced garlic,
1 teaspoon thyme,
2 dashes Worcestershire sauce,
5 cups beef broth
2/3 cup uncooked long-grain rice.
Warm soup on a cold night is comforting. This Crock-Pot soup makes enough to feed six, so you may or may not have leftovers. Season 1 pound of cubed beef sirloin with salt and pepper. In a medium skillet over medium heat, brown the meat in a tablespoon of oil, cooking 1 to 2 minutes per side. Add the meat to your Crock-Pot and cover with 1/2 cup chopped onions, 1/2 cup chopped carrots, 1 teaspoon minced garlic, 1 teaspoon thyme, 2 dashes Worcestershire sauce, 5 cups beef broth and 2/3 cup uncooked long-grain rice. Stir the soup to mix the flavors. Cover your Crock-Pot and cook on low heat for 8 to 9 hours. Crusty bread and a glass of wine go well with this hearty soup.
Cook Time 8 to 9 Hours on low
Servings 6