Beef Orzo Soup Slow Cooker

Slow Cooker Beef Stew

Delish

This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.

Makes: 4

Prep Time: 0 hours 30 mins

Total Time: 7 hours 30 mins

900 g

braising beef, cut into 1 1/2" cubes and patted dry

salt

Black pepper

30 g

plain flour

2 tbsp.

extra-virgin olive oil

500 ml

beef stock

bay leaves

2 tbsp.

fresh thyme, chopped

garlic cloves, crushed

large onion, chopped

Carrots, peeled and chopped

celery stalks, chopped

450 g

mushrooms, chopped

800 g

tin chopped tomatoes

250 g

orzo

15 g

fresh parsley, chopped

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Generously season beef with salt and pepper and add to a large bowl with flour. Toss to coat, then toss excess flour. In a large skillet, heat oil over medium-high heat and sear until golden brown. Transfer meat to a slow-cooker.
Deglaze pan over medium-high heat with beef broth, stirring with wooden spoon until all crispy bits from bottom of pan are scraped up. Pour broth over meat.
Add bay leaves, thyme, garlic, onion, carrots, celery, mushrooms, and canned tomatoes to slow cooker. Season with salt and pepper. Cook on low, covered, for 7 hours.
When ready to serve, cook orzo in a medium saucepan in salted boiling water according to package directions and set aside. Remove bay leaf, garnish stew with parsley, and serve over orzo.

Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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