Thursday, April 9, 2020

Slow Cooker Beef Soup from Essie Lang, author

Now that we've been teased with some gorgeous spring days, it's back into the rain for a few days. But I guess that's part of spring. I thought I'd combat the dampness in the air with a hearty soup made in my slow cooker, so that I could spend the day focusing on my household tasks. Then, when I've had enough of those, my meal will be ready and I won't have to get into food prep.

This was a "use what you find in the fridge and freezer" recipe, which often results in the most interesting tasting soup. Or stew. This could be either.

Like I said, I used what I had and actually, it turned out to be quite tasty.

What you'll need:

6 small red potatoes, sliced in half
5 carrots, chopped
1/2 green pepper, chopped
dried mushrooms, however many you want
dried tomatoes (only because I had them)
stewing beef or other
1 vegetable bouillon cube
4 c. hot water
1 tbsp. tamari sauce, or to taste
kosher salt
freshly ground pepper
1/2 tsp. dried thyme leaves
1/2 tsp. red pepper flakes
3/4 tsp. dried herb mixture

What to do:

1. Wash vegetables and slice, set aside in a bowl.

2. Pat dry the beef chunks, then do a quick browning in a skillet.

3. Meanwhile, crumble bouillon cube in hot water, or if using liquid bouillon, measure 4 cups. Add tamari sauce to it and set aside.

4, Add the beef and vegetables to the slow cooker, stir in the bouillon, and add the seasoning.

5. Cook on slow setting for 5 hours.


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Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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