This is a classic soup, but the balsamic gives it a unique twist that makes it pop. You can add a potato when you add the stew meat, if desired. This soup is a great canvas for any fresh or frozen veggies, or canned beans that you need to use up.
To make this #dinnerdoneby9am I dump everything but the frozen vegetables in the slow cooker in the morning, then turn to warm and add the vegetables and balsamic once the beef is tender, keeping on warm until serving.
-1 (29 oz) can diced tomatoes
-1 (6 oz) can tomato paste
-4 c beef broth
-1 onion, diced
-4 cloves garlic, minced
-1 Tbsp sugar
-1 Tbsp Italian seasoning
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp red pepper flakes
-1 lb lean beef stew meat
-1 (16 oz) bag frozen mixed vegetables
-1/4 c balsamic vinegar
In a greased slow cooker, combine diced tomatoes through stew meat. Cook on low for 6-8 hours, until beef is tender. Stir in frozen vegetables and balsamic vinegar, cook 30 additional minutes, then serve (or keep on warm until serving).
