Ingredients
- 5 cups water
- 2 tablespoons beef soup base (such as LeGout®)
- 4 cups cubed cooked prime rib
- 4 large potatoes, peeled and diced
- 2 cups frozen mixed vegetables
- 1 cup red wine
- 1 large onion, diced
- ½ cup ketchup
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- salt and ground black pepper to taste
Directions
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Combine water and beef base in a 6-quart slow cooker and stir well.
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Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.
Cook’s Note:
I use LeGout(R) beef base from a restaurant supply store rather than beef broth or beef boullion. I find it adds better flavor. Adjust amount to your taste.
