Slow Roasted Beef Soup with Rosemary

Prep Time: 20 min Cook Time: 6 hours in a Crock Pot

Ingredients:
1 lb Lean Beef Stew Meat
4 Medium Yellow Potatoes
1 Large Yellow Onion
1 Bunch Carrots
1 Large Can Whole Peeled Tomatoes
28 oz Beef Broth
28 oz Water
1 Tbsp Dried Rosemary
1/2 Tbsp Garlic Powder
Salt and Pepper to Taste
1 bag Frozen Peas
1 bag Frozen Corn

1. Wash potatoes thoroughly, cut into small chunks but leave peel on. Wash and peel carrots and cut in to bite-size pieces. Medium dice the onion. Drain Tomatoes and cut into pieces using kitchen shears.
2. In a large crock-pot (5 quarts minimum) add: Beef, onions, potatoes, carrots, tomatoes, rosemary (use a sachet to remove later), garlic powder, broth, water, and some salt and pepper. Heat on low heat for 5 hours.
3. After 5 hours, remove the rosemary sachet. Taste the broth and add salt, pepper, and garlic powder as needed.
4. Add peas and corn and cook for another hour.

Enjoy!. Goes well with cornbread (we like to add a TBSP of honey to our favorite corn bread mix before baking).