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Beef Soup

1 pound chuck steak, diced
4 teaspoons butter
1 tablespoons butter
8 cups beef stock
2 medium carrots, coarsely chopped
3 medium onions, quartered
6 peppercorns
2 1/2 tablespoons chopped parsley
1/2 teaspoon thyme
2 cloves garlic, minced
1/2 cup red wine
chopped olives

Sprinkle the salt on the meat and brown the meat in the butter in a fry pan. Add one cup of the beef stock to the meat and cook over a low heat for two minutes, scraping the bottom of the fry pan. Put into the slow cooker; Add the rest of the ingredients except the wine and chives. Mix well. Cover and cook on the low setting for ten to twelve hours. Turn the slow cooker to the high setting and stir in the wine. Simmer, uncovered for about five minutes. Serve garnished with chopped chives.

Serves 4-6.

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