[Rice Cooker Soup] Italian Tomato Beef Stew

Name: [Rice Cooker Soup] Italian Tomato Beef Stew
Total time: 18000 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: beef shank; beef brisket; tomatoes; onion; garlic; rosemary; leaves bay; beef broth; herbes de Provence; garlic black pepper

蘇廚 @cook_sukitchen

Lazy mom's recipe: a pot of soup that doesn't need watching, filling the whole family's stomachs.

蘇廚 @cook_sukitchen

Lazy mom's recipe: a pot of soup that doesn't need watching, filling the whole family's stomachs.

Saved

Ingredients

1.5 hours

Serves 3 servings

beef shank
beef brisket
tomatoes
onion
garlic
rosemary
leavesbay
beef broth
herbes de Provence
garlic black pepper

Saved

Steps

1.5 hours

1

Sauté chopped onion and minced garlic until fragrant.
2

Slice mushrooms and sauté until they release water.
3

Sear the beef shank and brisket until browned on the surface.
4

Score the bottom of the tomatoes with a cross, boil for five minutes, then transfer to cold water to peel. Dice the peeled tomatoes.
5

Place all prepared ingredients from steps 1-4 into the inner pot, pour in beef broth to cover the ingredients, and season with herbes de Provence, garlic black pepper, a few bay leaves, and sprigs of rosemary. Cover with the rice cooker lid and stew for 1.5 hours. Once the rice cooker switches to the warm setting, add salt to taste.
6

Serve the soup and enjoy.