Learn how to make this delicious hearty beef and mushroom soup. A great soup filled with tender chunks of beef stew meat, mushrooms, carrots and a tomato based broth that is full of flavor!
Dump all ingredients, except for the rice, into a 6 quart or larger slow cooker and stir to combine.
2 Pounds Beef Stew Meat, 28 Ounces Canned Crushed Tomatoes, 4 Cups Low Sodium Beef Broth, 4 Medium Carrots, 1 Pound Sliced White Mushrooms, ¼ Cup Burgundy Wine, 3 Cloves Garlic, 1 Medium Yellow Onion, 1 Whole Bay Leaf, 1 ½ Teaspoons Dried Oregano
Cover and cook on LOW for 6 to 8 hours, or until the carrots are tender.
Uncover slow cooker and stir in the dry rice.
1 Cup Long-Grain White Rice
Place lid back on slow cooker and continue to cook for an additional 20 to 30 minutes or until the rice is cooked.
Ladle hot soup into bowls and serve with slices of crusty bread if desired and enjoy!
Notes
If you have leftovers, the soup really thickens up upon sitting. You can try adding a little extra beef broth and red wine before reheating. This is definitely a hearty soup for a main course.