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17.
HEARTY VEGETABLE BEEF SOUP
5 Pounds stew meat, 1-inch cubes
5 Onion, chopped
8 Cups beef broth
5 Pounds potatoes, diced
5 Pounds carrots, sliced
1 Tablespoon salt
2 Tablespoons fresh minced garlic
2 Tablespoon dried thyme leaves
2 Tablespoons dried oregano
1 Teaspoon black pepper
1 (6-pound, 4-ounce) can diced tomatoes
1. Spray the bottom of the Roasting Liner with non-stick vegetable
spray. Place the Roasting Liner into the Roaster Oven Body and
cover with the Lid. Preheat at 400°.
2. Add the stew meat and onion cover with the Lid and cook at
400° for 45 to 60 minutes, stirring occasionally. To eliminate
over browning, keep food away from the sides of the Roasting
Liner.
3. Stir in the broth, potatoes, carrots, salt, garlic, thyme, oregano,
pepper, and tomatoes. Place the Lid onto the Roasting Liner
and continue to cook at 400° for 2 hours. Stir occasionally.
4. Turn the Temperature Control to 350° and continue to cook
for an additional 2 to 3 hours or until meat is tender and the
vegetable are done. Stir occasionally.
Makes 40 cups
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