Wintery Vegetable Beef Soup
If you have roughly 45 minutes to spend in the kitchen, Wintery Vegetable Beef Soup might be a tremendous gluten free recipe to try. For $1.88 per serving, you get a main course that serves 8. One serving contains 400 calories, 26g of protein, and 19g of fat. 2 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Foodista requires butter, parsley, cabbage, and stock/broth/water. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is good. If you like this recipe, take a look at these similar recipes: Wintery Vegetable Beef Soup, Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, and Beef Soup Series – Part 3: Hearty Beef Vegetable Soup.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 tablespoon butter
1/2 tablespoon oil
2 pounds beef chuck (or any tougher, stew-worthy cut)
1 quart stock/broth/water
4 slices thick-cut, peppered bacon
2 larges sweet potatoes, peel & dice
2 larges parsnips, diced
2 larges carrots, diced
2 larges sticks celery, diced
1 large onion, diced
5 cloves garlic, peel & smash
1/4 of a red cabbage, sliced thin
1/4 of a green cabbage, sliced thin
sprigs thyme
sprigs parsley
2 eachs bay leaves
2 quarts stock/broth/water
black pepper
Equipment:
dutch oven
frying pan
pot
bowl
Cooking instruction summary:
Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides. 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. When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it. In the same pot you cooked the beef in, add the bacon and cook just done. Remove bacon, but leave fat in pan. Add veggies and cook until just beginning to soften. Add shredded beef and reserved bacon back to pot along with herbs. Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so. I let it sit, covered for at least an hour to allow the flavors to come together. 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). To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top. Sprinkle with fresh, chopped herbs and more black pepper, if desired.
Step by step:
1. Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
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.
3. When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
4. In the same pot you cooked the beef in, add the bacon and cook just done.
5. Remove bacon, but leave fat in pan.
6. Add veggies and cook until just beginning to soften.
7. Add shredded beef and reserved bacon back to pot along with herbs.
8. Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
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).
11. To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.
12. Sprinkle with fresh, chopped herbs and more black pepper, if desired.
Nutrition Information:
covered percent of daily need
