The Soup Diva

In large crock pot, place:

• 2 to 2 ½ lb stew meat, cut in bite-size pieces
• 1 pkg onion soup mix
• 1 small can tomato paste
• 1 tsp minced garlic (or garlic powder if preferred)
• 3 tbsp Worcestershire sauce
• fresh ground black pepper to taste

Stir to coat beef evenly. Then add (in order):

• 1 sweet onion, chopped (more or less if preferred)
• 4 carrots, peeled and chopped into bite-size chunks (can also use baby carrots cut in half)
• 6 potatoes, chopped (with or without skin)
• 2 ribs celery, diced (optional)
• 1 tbsp salt (3 generous pinches Kosher salt)
• 2 cups beef broth

Cover and leave alone until vegetables begin to cook down and tomato paste bubbles up; then stir periodically. Cook on high 4-6 hours or low 8-10 hours. Stir well before serving and test vegetables for doneness and for seasoning; if desired, add a splash of Balsamic vinegar for brightness. (Great with a side of cornbread!) Can also cook on stove top for 2-3 hours on low.

If thicker base is desired, remove 1 cup of liquid and stir 1 tbsp cornstarch into the removed liquid before returning to pot.

For Instant Pot, use half the broth and set to high pressure for 35 minutes. Allow natural release for 15 minutes, then release remaining pressure.