Slow-Cooked Beef Minestrone

Makes: 14 cups
Active Time: 30 mins
Total Time: 5 hour(s) 0 mins - 8 hour(s) 30 mins


Vegetables: 1 cup(s)

Calories: 390
Chef Tip(s):
Pasta can be cooked per pkg directions and added along with spinach.

Nutrition Info:  Each serving (about 1 3/4 cups) contains 390 calories, 32 g carbohydrate, (8 g fiber), 22 g protein, 19 g fat, (7 g saturated fat), 55 mg cholesterol, and 860 mg sodium.

Ingredients

1 pkg (about 1.6 lbs) Boneless Beef Chuck Roast, cut into 1-inch cubes
Pan Searing Flour
2 Tbsp Olive Oil
1 small potato, ~4oz, in 1/4 inch cubes
1/2 of a small zucchini, ~3 oz, in 1/4 inch cubes
white part of 1 leek, ~3 oz, thin sliced
1 small carrot, ~3 oz, sliced
1 small celery stalk, ~2 oz, sliced
1 small sliced onion, ~ 3 oz
Salt and pepper
1 carton (32 oz) Beef Culinary Stock (or homemade veggie stock)
1 can (14.5 oz) Italian-Style Diced Tomatoes
1 pkg (24 oz) Seasoned Tomato Sauce (refrigerated / Prepared Foods)
1/2 cup dry Ditalini Soup Pasta
1 can (15.5 oz) Garbanzo Beans, drained and rinsed
1 pkg (6 oz) Baby Spinach

You'll Need: 6-8 qt slow cooker, large braising pan

Directions

  1. Dust  beef with pan-searing flour; pat off excess.
     
  2. Heat oil in large braising pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
     
  3. Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker. Deglaze the pan with about half the stock.
     
  4. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2-6 hours on HIGH or 8-10 hours on LOW.
      
  5. Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW).
     
  6. Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min. 

Option(s):
Use stew beef in place of chuck roast.