CrockPot Hearty Beef and Mushroom Soup
Ingredients
2 Pounds Beef Stew Meat
28 Ounces Canned Crushed Tomatoes
4 Cups Low Sodium Beef Broth
4 Medium Carrots (peeled and sliced)
1 Pound Sliced White Mushrooms
¼ Cup Burgundy Wine (or other dry red wine)
3 Cloves Garlic (peeled and minced)
1 Medium Yellow Onion (peeled and diced)
1 Whole Bay Leaf
1 ½ Teaspoons Dried Oregano
1 Cup Long-Grain White Rice (uncooked)
Directions
Dump all ingredients, except for the rice, into a 6 quart or larger slow cooker and stir to combine.
2 Pounds Beef Stew Meat –28 Ounces Canned Crushed Tomatoes –4 Cups Low Sodium Beef Broth –4 Medium Carrots –1 Pound
Cover and cook on LOW for 6 to 8 hours, or until the carrots are tender.
Uncover slow cooker and stir in the dry rice.
Place lid back on slow cooker and continue to cook for an additional 20 to 30 minutes or until the rice is cooked.
Ladle hot soup into bowls and serve with slices of crusty bread if desired and enjoy!