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Heat the oil in a frying pan. Add the beef and chopped onion. Cook until meat is no longer pink and onion is translucent. Transfer to large crockpot. Add in remaining ingredients in order listed. Mix up whole crock pot to distribute the soup evenly throughout the ingredients. Cover and cook on high for 4-5 hours or low for 8-9 hours. You may stir occasionally to keep it all mixed nicely. Serve with hot crusty bread and a salad. If there are leftovers it freezes well.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric pressure cooker for stocks, beans, braising, sterilization
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric pressure cooker for stocks, beans, braising, sterilization
Water-sealed stoneware crock for large-batch lacto-fermentation