I make this in a slow-cooker; however you could reduce some of the time as I let it slow cook all day. Also consider converting it to the stove top for a quicker cooking time. This is a hearty meal for a cold winter day!
1 pound lean beef stew meat, cut in bite size pieces
6 cups water
1 can (28 ounces) crushed tomatoes
1 medium onion, chopped
2 cups potatoes, diced
1 cup carrots, sliced
1 can (16 ounces) garbanzo beans, rinsed and drained
1 ½ cup uncooked small soup shells
Parmesan cheese, optional
Blueberry muffins or bread, optional
In a slow cooker, combine beef, water, crushed tomatoes, onion, kosher salt, pepper, and Italian seasonings. Cover and cook on low for 5 hours. Add potatoes, carrots and cook for an additional hour. Add small soup shells and garbanzo beans, cook until pasta and vegetables are tender. Add more or less vegetables and water depending upon if you prefer a thicker stew or a soup. Garnish with parmesan cheese and serve with blueberry muffins or bread of your choice. When reheating, you may need to add water, tomato paste, and seasonings if the stew becomes too thick.
If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
St. Patrick’s Day Potato Soup
Tomato Basil Orzo Soup – thank you Wegmans!