I love a good crock pot recipe, it’s no secret. And I especially love a good crock pot meal on a cold evening when you need a little warming up! Not so sadly, the weather is starting to quickly get warmer and warmer each day here in Philadelphia – and I think my days of crock potting for the season is coming to an end – I see lots of grilling + hanging out on our patio in the future!
But with it being St. Patrick’s Day I thought it would be fun to share another crock pot meal we’ve been enjoying on repeat the past few week! With Graham starting on solids + me needing to find new ways to sneak vegetables into Brooks’ eats {the kid loves green juice but straight up vegetables are a whole other story!} I love a warm + yummy, flavorful MEATY soup – and this one has meat + potatoes in it any leprechaun would be proud to eat it I’m sure!
How To:
1. Combine 2 lbs. beef {cut into bite sized pieces}, 3-4 chopped celery ribs, a handful of carrots chopped, 1 chopped onion, 4-5 small potatoes {cut into bite-sized pieces}, salt + pepper {to taste}, 2-3 cloves of minced garlic, 1 tbsp. parsley, 1 tsp. oregano, 2-4 tbsp. Worcestershire sauce, 32 oz. beef broth, and 6 oz. tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix in 1/4 cup. flour and 1/4 cup water together in a small dish and pour into the crockpot – to thicken the soup. Mix until well combined. Next add in 1 cup frozen peas and 1 cup corn. Continue cooking covered for 30 minutes.
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What’s your favorite crock pot creation at the moment?
Please share!
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1 Comment
Looks yummy enough to eat – my hubby would love this recipe! Thanks for sharing.