Tasty Tailgate Treats Cozy Crockpot Soups

Beef Stew 

Ingredients:

• 2 ½ pounds of stew meat
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 Tablespoons cold butter separated
• 2 cups yellow onion diced
• 4 cloves garlic minced
• 1 cup high-quality cabernet sauvignon merlot works as well. See notes.
• 4 cups beef broth
• 2 tsp of better than bouillon or 2 beef bouillon cubes
• 2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Tomato Paste
• 5 medium carrots cut into chunks, about 1-inch
• 1 lb. baby Yukon gold potatoes halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch Optional
• 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.

Directions:

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
4. Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
5. Add all remaining ingredients except for the peas, cornstarch mixture, and 2 tablespoons of cold butter.
6. Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
8. Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.Optional: Add 3 drops of Gravy Master for an even darker color.

Crockpot Potato Soup

Ingredients:

• 1 (30 ounces) bag of frozen hash-brown potatoes (I used cubed)
• 2 (14-ounce) cans of chicken broth (see Note)
• 1 (10.75 ounces) can of cream of chicken soup
• 1/2 cup chopped yellow onions
• 1/4 teaspoon ground black pepper, (more to taste)
• 1 (8-ounce) package of cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Directions:

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook them longer.
3. They will start falling apart when it’s ready.
4. Add the cream cheese and cook for 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
5. Top with cheese, bacon, or sliced green onions if desired.

Notes:

The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.

Lasagna Soup

Ingredients:

• 1 pound ground beef browned and drained
• 24 oz marinara sauce
• 1 bell pepper diced
• 1 onion diced
• 4 cloves garlic minced
• 16 oz mushrooms sliced or diced
• 4 cups beef broth
• 1 tbsp Italian Seasoning
• 9 lasagna noodles gluten-free and no boil, broken up
• 1 cup ricotta cheese whole milk
• 1/2 cup mozzarella cheese shredded
• 1/4 cup parmesan cheese
• fresh basil

Directions:

1. Brown ground beef, onions, and garlic over medium-high heat until no pink remains. Drain fat and pour into slow cooker.
2. Add marinara sauce, bell pepper, mushrooms, Italian Seasoning, and beef broth into the slow cooker
3. Cover and cook on low for 6-8 hours or high for3-4 hours.
4. Once finished cooking, uncover and add the pasta. Break noodles as you add them. Cover again for 30 minutes or until pasta is cooked. Season with salt and pepper to taste.
5. Serve immediately and ladle soup into bowls and add ricotta cheese, mozzarella, and Parmesan cheese. Top with fresh basil!