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Beef 'n' Brew Crockpot Vegetable Soup
From Athens Locally Grown
<p>This is a great soup to make when you’re expecting visitors. It can be assembled and started in the crockpot many hours before the party, leaving you free to do other things. Beer is a prominent ingredient in this hearty soup. If you want a lighter beer flavor, use a pale beer. Use a darker beer for a more pronounced beer taste. (Use home brew for real bragging rights!)</p>Source: "New Flavors from Your Crockery Cooker" (Better Homes & Gardens, 1998) (Entered by Janice Matthews)
3 medium onions, sliced
1 pound carrots, peeled & cut into 1/2-inch slices
4 parsnips, cut in 1/2-inch slices
4 cloves garlic, minced
2 bay leaves
1 T. snipped fresh thyme (or 1 tsp. dried thyme, crushed)
1/2 tsp. pepper
2 T. quick-cooking tapioca
1 1/2 lb. beef stew meat, cut in 1-inch cubes
1 14 1/2 oz. can beef broth
1 12-oz. can light or dark beer
Step by Step Instructions
- In this order, in a 5- or 6-quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, thyme if you're using the dried kind*, and pepper. (*Fresh thyme is better added at the end; see below.)
- Sprinkle veggies with tapioca. Place meat on top of vegetables, and pour beef broth and beer over all.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. (Note: If you can't resist lifting the lid to peek, do it very quickly -- an uncovered crockpot can lose up to 20 degrees of cooking heat in as little as 2 minutes.)
- Before serving, remove bay leaves. Stir in fresh thyme.
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