Cubed beef, browned in olive oil
Two cans beef stock
Two cans vegetable stock
Water
Frozen mixed veggies (lima beans, peas, carrots, green beans)
Fresh green beans
Fresh asparagus
Fresh carrots
Fwo large sweet onions
Celery
One large can of whole peeled tomatoes
Black pepper
Liberal amounts of Herbs de Provence (a mixture of rosemary, marjoram,
basil, bay leaf, thyme, lavender)
Two-ten bay leaves
Put it all in a slow cooker, and run it all day long.
Near the end, add egg noodles if desired. Today I will add the
leftover rice from last night’s dinner (Actually, there wasn’t enough room in the pot today. We may add the rice tomorrow).
To spice it up, add favorite hot sauce.
Eat with crusty bread
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Previously posted here.
