Wintery Vegetable Beef Soup
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%. 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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
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
Instructions
- 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.