Winter's Night Beef Soup

1# Boneless beef chuck cut into ½” cubes
1-2 tbs oil
28 oz can tomatoes
2 tsp garlic powder
2 carrots, sliced
2 ribs celery, sliced
4 cups water (omit – instruct them to add later)
½ cup red wine
1 small onion, chopped
4 beef bullion cubes
1 tsp pepper
1 tsp dry oregano
½ tsp thyme
1 bay leaf
¼ - ½ cup couscous

Place beef in Ziploc. Place veggies, bullion & spices in Ziploc. Couscous in separate bag.

Brown beef cubes in oil. Place all ingredients in slow cooker except couscous. Add 4 cups water. Cook on Low 6 hours. Stir in couscous, cover, cook 30 min.
From “The Lady & Sons Savannah Country Cookbook (Paula Deen)” :