Beefy Bello Soup

This recipe comes from a book with recipes just for slow cookers. I got both the book and a slow cooker for Christmas. I also bought myself a food processor, so I used that for the onion and celery. The soup may not look delicious but it was gone in two days! I can always tell if something's good because it will be eaten for multiple meals in a row without complaint. 

Anyway there was a bit more prep-work than I had originally thought (mostly because I got a little scatterbrained), but overall it was an easy recipe. 

Beefy Bello Soup

Ingredients:

• 2 lbs stew meat
• 1/4 cup all-purpose flour
• 3 tbsp olive oil, divided
• 1 large onion chopped
• 2 celery ribs, thinly sliced
• 3 garlic cloves (pressed)
• 2 (14oz) cans beef broth
• 1 (8oz) package sliced fresh baby portabello mushrooms (I left this out as neither of us like mushrooms)
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp finely ground black pepper

Directions:

1. Combine beef and flour in a large zip-top plastic bag; shake well to coat.
2. Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat. Add half of beef and cook 4 minutes or until browned on all sides.
3. Repeat with 1 tbsp  of oil and remaining beef. 
4. Transfer browned beef to slow cooker.
5. Heat remaining 1 tbsp of oil and over medium-high heat in a skillet. Add onion, celery, and garlic; cook for 4 minutes or until almost tender.
6. Add vegetable mixture to slow cooker.
7. Add broth and remaining ingredients
8. Cover and cook on low 8 hours or until beef is tender.