Slow Cooker Meals

Winter is here, so the slow cooker meals are back in action. I tried this on Monday and it was pretty tasty. Will need to reduce the cooking time next time as the beef was dry from cooking overnight.

http://simple-nourished-living.com/2011/11/hearty-beef-and-vegetable-soup-recipe-for-the-slow-cooker/

Ingredients

• 1 cups low sodium beef broth
• 3 cups water
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 pound top found stead, trimmed and cut into 1-inch cubes
• 3 large carrots, diced
• 1 onion, peeled and chopped
• 1 large (1/2-pound) baking potato, peeled and diced
• 2 turnips, peeled and diced
• ¾ cup frozen peas, thawed
• ¼ cup fresh chopped parsley, optional
• Salt & freshly ground pepper to taste

Instructions

1. Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.
2. Stir in the cubes of beef, carrots, celery, onion, potato and turnips.
3. Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.
4. At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.
5. Stir in the parsley.
6. Season to taste with salt and pepper