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Beef and Beer Vegetable Soup

1 pound ground beef
1 medium onion -- chopped
1 12 oz. can beer
1 can condensed beef broth
1 soup can water
3 medium carrots -- thinly sliced
1 medium turnip -- chopped
1 stalk celery -- thinly sliced
1 4 oz. can mushroom stems and pieces -- undrained
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground allspice


In large saucepan, cook ground beef and onion until meat is browned; drain off fat. Stir in beer, condensed beef broth, water, carrots, turnip, celery, undrained mushrooms, bay leaf, salt, pepper, and allspice. Bring to boiling. Reduce heat; cover and simmer 30 to 35 minutes or until vegetables are tender. Remove bay leaf.

Slow Cooker Directions: Use ingredients as listed above. In skillet, brown meat and onion; drain off fat. Transfer meat to slow cooker. Stir in beer, condensed beef broth, water, carrots, turnip, celery, undrained mushrooms, bay leaf, salt, pepper, and allspice. Cover and cook on low setting for 8 to 10 hours or until vegetables are tender. Remove bay leaf.

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