Chef 101 Eve Makes: Crock-Pot Hearty Beef and Mushroom Soup

Veggies for mom, rice for the teen and beef for my man; I think I got it all covered in this week’s recipe from the Crock-Pot Ladies as I MADE NO CHANGES:

Dan wine with ivyIngredients


2-3 Pounds of Lean Stew Beef (Or Lean Sirloin)
1 28 Ounce Can Chunky Crushed Tomatoes
4 Cups Beef Broth
4-6 Carrots, Sliced
1 Pound White Mushrooms, Sliced
3 Cloves Garlic, Minced
1 Medium Yellow Onion, Diced
1 Bay Leaf
1 1/2 Teaspoons Oregano
Salt and Pepper to Taste
1/4 Cup Burgundy (Or Other Red Wine)
1 Cup Uncooked White Rice



  1. Trim beef of any visible fat and cut into bite size pieces.
  2. Brown on top of the stove.
  3. Drain grease.
  4. Place carrots, garlic, onions and mushrooms at bottom of crock-pot.
  5. Add all other ingredients except rice.
  6. Stir gently.
  7. Cook on low for about 6 hours until carrots are tender.
  8. Add rice, stir and cook on high for approximately 25 minutes.
  9. Serve with some crusty bread.