Slow Cooker Beef Soup with Couscous

🧂 Ingredients

• 1 28-oz can diced tomatoes (undrained)
• 3 tbsp tomato paste
• 4 cups beef broth
• ¼ cup soy sauce
• 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
• 2 dried bay leaves
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 3 large carrots, peeled and finely chopped
• 2 ribs celery, finely chopped
• 2 lbs beef chuck roast
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup pearl couscous (also called Israeli couscous)
• 2 tbsp finely chopped fresh parsley

Instructions

• 1 In the base of your slow cooker, combine the diced tomatoes and their juice,
  tomato paste, beef broth, soy sauce, stirring until well mixed. Add the thyme,
  bay leaves, onion, garlic, carrots, celery.
• 2 Season the beef all over with salt and pepper; add to the slow cooker, pushing
  it down to cover with the liquid. Cover and cook on low until the beef is so
  tender that it can easily be pulled apart with a fork, 9-10 hours (or cook on
  high for 6-7 hours)
• 3 Transfer the beef to a large plate or cutting board and use two forks to shred
  into bite-size chunks, discarding any pieces of fat and gristle. Discard the bay
  leaves.
• 4 Stir the pearl couscous into the soup in the slow cooker. Cover and cook until
  tender, 10-15 minutes. Return the shredded beef to the soup. Add the parsley.
  Taste and season with more salt and pepper if desired. Serve.

Nutrition Info