Northwest Beef and Vegetable Soup

From "Slow Cooker Favorites", this recipe calls for stew beef but I made it using short ribs with good results. It reheats well and tastes better the next day!

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  lb stewing beef, fat removed and cut into 1-inch cubes
• 1  medium onion, chopped
• 1  garlic clove, minced
• 3 1⁄2 cups diced tomatoes
• 15  ounces white kidney beans, drained and rinsed
• 1  butternut squash, peeled and diced
• 1  large potato, peeled and diced
• 2  celery ribs, sliced
• 2  tablespoons fresh basil, minced
• 1 1⁄2 teaspoons salt
• 1  teaspoon ground black pepper
• 8  cups water

Directions

1. Heat the oil in a skillet over medium heat until hot.
2. Sear the beef on all sides, turning as it browns.
3. Add the onion and garlic during the last few minutes of searing.
4. Transfer to the crock pot.
5. Add the remaining ingredients.
6. Gently stir well to combine.
7. Cover and cook on high for 2 hours.
8. Turn down to low and cook for 4 to 6 hours longer.
9. Stir occasionally and adjust seasonings to taste.