Wintery Vegetable Beef Soup

Name: Wintery Vegetable Beef Soup
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 8 servings
Ingredients: 0.5 tablespoon butter; 0.5 tablespoon oil; 2 pounds beef chuck; 1 quart stock/broth/water; 4 slices peppered bacon; 2 large sweet potatoes; 2 large parsnips; 2 large carrots; 2 large sticks celery; 1 large onion; 5 cloves garlic; 0.25 cabbage; 0.25 cabbage; 1 sprigs thyme; 1 sprigs parsley; 2 eachs bay leaves; 2 quarts stock/broth/water; 8 servings pepper

Ready in : 45 mins

Wintery Vegetable Beef Soup is a main course that serves 8. Watching your figure? This gluten free recipe has 400 calories, 26g of protein, and 19g of fat per serving. For $1.88 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 2 foodies and cooks. It will be a hit at your Autumn event. A mixture of butter, parsley, beef chuck, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 66%.

Diets

GLUTEN FREE

Ingredients

butter

0.5 tablespoon

oil

0.5 tablespoon

beef chuck

2 pounds

stock/broth/water

1 quart

peppered bacon

4 slices

sweet potatoes

2 large

parsnips

2 large

carrots

2 large

sticks celery

2 large

onion

1 large

garlic

5 cloves

cabbage

0.25

cabbage

0.25

thyme

1 sprigs

parsley

1 sprigs

eachs bay leaves

2

stock/broth/water

2 quarts

pepper

8 servings

Cooking in Steps

1
Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.

butter

beef

cooking oil

dutch oven
2
Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.

stock

meat

frying pan

pot
3
When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.

beef

bowl
4
In the same pot you cooked the beef in, add the bacon and cook just done.

bacon

beef

pot
5
Remove bacon, but leave fat in pan.

bacon

frying pan
6
Add veggies and cook until just beginning to soften.
7
Add shredded beef and reserved bacon back to pot along with herbs.

bacon

herbs

beef

pot
8
Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.

vegetable

stock
9
I let it sit, covered for at least an hour to allow the flavors to come together.
10
Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).

cracked black peppercorns

bay leaves

salt
11
To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.

balsamic vinegar

parmesan
12
Sprinkle with fresh, chopped herbs and more black pepper, if desired.

black pepper

herbs