Beef Minestrone Slow Cooker Recipe – Easy Crockpot Stew |

This savory Beef Minestrone can be prepared in 10 minutes and cooks slow for 10 to 12 hours giving you enough time to commute to work and run some errands. Won’t it be nice to walk into the house after your exhausting day to discover that dinner was cooking while you were gone…and all you have to do is dish it up for dinner?!?!

1 1/2 lbs. stew meat 3 C. water
1 medium onion, diced 4 carrots, diced
1 (14 1/2 oz.) can tomatoes in juice 2 tsp. salt
1 (10 oz.) pkg. frozen mixed vegetables 1 T. dried basil
1/2 C. dry vermicelli (angel hair pasta) 1 tsp. dried oregano
Grated Parmesan cheese

Video Transcript:

Hi, Kristy in the Rada Kitchen, and today I’m sharing a slow cooker recipe with you, it’s beef minestrone. This is out of our best-selling cookbook, the 12-Hour Slow Cooker Recipes cookbook. Now, you might be wondering, why 12 hours? But if you think about it, by the time you commute to work, and you get back, 10 hours have easily went by. This way, you put it in when you leave for work, you come home, and all you have to do is set the table.

So, in about 10 minutes you’ll have your beef minestrone ready. What you need are 4 carrots. I’m peeling this with the Rada Vegetable Peeler. Super sharp, you can peel your carrots in about 6 seconds. And what we’re going to do is dice the carrots. This is the French Chef knife. If you keep the tip on your cutting board it helps you control cuts. Now we want these in bite size pieces. I’m just going to go back and rock it that way. Next you’ll need a medium onion we’re going to dice. And then you’ll need a pound and a half of stewing meat. I’m going to cut this into bite size pieces and I’m using the Rada Old Fashioned Butcher Knife. It’s probably the best knife to use to cut meats strip meats. So now place your cut up stewing meat in the Crock Pot, along with the onions and carrots.

And to that we’re going to add three cups of water. I’m going to stir that in a little bit. Now we’re going to add a can of tomatoes with the juice. It’s a 14.5 ounce can. I’m using diced tomatoes you could probably use whole ones, too, if you prefer. And we’re going to add 2 teaspoons of salt, a 10.5 package of frozen mixed vegetables, a teaspoon of oregano and a teaspoon of basil. And then a half cup of vermicelli, the dry kind. And I wasn’t sure what vermicelli was, but now that I purchased it, I’m pretty sure you can use angel hair pasta, also. So what I’m going to do is break that into little pieces.

And you just stir this really well. It smells good already. I’m going to put the lid on and cook this on low heat for 10 to 12 hours.

So I just got home from work, and the minestrone is ready to go. Maybe serve it with a crusty bread, I’m cutting it with the Rada 6 Inch Bread Knife. I’m going to serve it up with the soup ladle. And there’s a good portion, it’s really delicious with parmesan cheese on top. That’s one of the recipes in our 12-Hour Slow Cooker Recipes cookbook.

End of Video Transcript:

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