I know 62 doesn't seem cool to some of you, but when we go to the gym in the morning it's like 30 something and that's freakin cold. When I'm thinking about prepping dinner after the gym, 9 times out of 10 all that sounds good is something really, really warm so I have the crock pot in full swing!
We found some lean stewing beef at the grocery store over the weekend and it just looked too good to pass up, thus a new chuncky beef soup recipe!
2 lbs lean stewing beef
1 whole onion, sliced
3-4 carrots, chopped
2-3 celery stalks, chopped
3 medium sized yams, cubed with skin on
2-3 cups low sodium beef stock (on the lower end if you want it not so soupy)
1 can so salt added crushed tomatoes
2 tsp pepper
2 tsp italian seasoning
1 bag organic frozen peas (optional)
1. Brown stewing beef in skillet- you can add a splash of olive oil if you want, but I find that it cooks in it's own juices great.
2. Combine all ingredients except peas in crock pot (including beef) and mix well so spices are incorporated.
3. Cook on high for 8 hours.
4. About 10 minutes before you're ready to eat, add peas and close lid of crock pot. Allow to warm for 8-10 minutes until peas are warm.