Homemade Vegetable Beef Soup From Shank Recipes

How To Make Hearty Vegetable Beef Soup

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Credit: Photo: Joe Lingeman; Nutrient Stylist: Cyd McDowell

Is there a better way to end to a blustery winter twenty-four hour period than with a bowl of steaming vegetable beef soup? It'southward the perfect one-pot meal, packed with meltingly tender beef and hearty pieces of potatoes, carrots, and other veggies in a rich and savory tomato goop. While some beefy winter favorites take all day to tenderize, this hearty soup can be made any night of the calendar week. Here's how to do information technology.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

What Beef Is Best for Vegetable Beef Soup?

When you're making a soup that delivers hearty bites of tender beef, look for stew beef. Beef labeled for stew usually comes from the chuck or round — tough cuts that transform when simmered in goop or other liquids. Stew beef is commonly diced in big, 2- to iii-bite pieces. For this soup, take the time to cutting each slice of beef into smaller, ane/ii-inch pieces so you lot can taste beef and veggies in every bite.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

Searing the Beefiness Is the About Important Step

Dump-and-stir soups take their appeal, and in many cases extra steps simply aren't worth the effort. Just this is decidedly not the example for this vegetable beef soup. The savory season that comes from searing the beef is what sets this soup apart from every other vegetable soup you've tried. You'll brown the pieces of beef in batches to develop a flavorful, seared crust without overcrowding the pot. Exist certain to provide enough infinite betwixt the pieces of beef for wet to evaporate and fond to class without steaming the meat.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

How To Make Vegetable Beef Soup

After searing the beef, add the aromatics to the pot. Equally the onions, celery, carrots, and garlic cook, use the moisture the vegetables release to scrape up the flavorful browned bits that grade on the lesser of the pot. Once the carrots and celery begin to cook, their color will become more than vibrant. At this point, stir in the potatoes, broth, tomatoes, herbs, and the beef. Bring the soup to a simmer, and cook until the tough meat is tender and the potatoes are cooked through. Tender green beans and frozen peas can overcook apace, so wait until the concluding 5 minutes to add them to the soup. Serve with fresh parsley and lots of crusty staff of life.

Credit: Photograph: Joe Lingeman; Food Stylist: Cyd McDowell

Vegetable beef soup made with hearty pieces browned beef and a smart mix of fresh and frozen vegetables.

• wheat-gratis
• shellfish-gratuitous
• dairy-gratuitous
• fish-gratuitous
• alcohol-complimentary
• peanut-free
• pork-free
• gluten-free
• egg-free
• loftier-fiber
• soy-free
• tree-nut-complimentary

Per serving, based on

8

servings. (% daily value)

• Calories 273
• Fat 8.3 g (12.7%)
• Saturated 2.3 thou (11.7%)
• Carbs 25.four g (8.5%)
• Cobweb 6.one one thousand (24.4%)
• Sugars 8.iii k
• Poly peptide 26.7 g (53.5%)
• Sodium 1214.7 mg (50.6%)

Ingredients

• i 1/two pounds

  beef stew meat

• 3 teaspoons

  kosher salt, divided, plus more as needed

• one/four teaspoon

  freshly ground black pepper

• one pound

  cherry potatoes

• one

  large yellow onion

• 2

  medium carrots

• 2 stalks

  celery

• 4 cloves

  garlic

• 1 cup

  green beans (about 3 ounces)

• two tablespoons

  olive oil, divided

• 6 cups

  low-sodium beef goop

• 1 (28-ounce) can

  diced tomatoes

• 1 tablespoon

  dried Italian seasoning

• 1/iv cup

  fresh parsley leaves

• 1 (10- to 13-ounce) package

  frozen peas (about 2 cups, do non thaw)

• Crusty bread, for serving (optional)

Equipment

• Dutch oven or stockpot

• Tongs

• Chef's knife and cutting board

• Measuring cups

• Can opener

• Wooden spoon

• Ladle

Instructions

1. Cut and season the beef stew meat. Cut 1 ane/2 pounds beefiness stew meat into i/ii-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and ane/4 teaspoon black pepper.

2. Prepare the vegetables. Die the following (no larger than ane/two-inch), keeping them separate: one pound red potatoes, 1 medium yellow onion (about 1 loving cup), 2 peeled medium carrots (about 1 cup), and two celery stalks (about ane/2 loving cup). Finely chop 4 garlic cloves. Trim and cutting 1 loving cup green beans into 1-inch pieces.

3. Brownish the meat. Oestrus 1 tablespoon of the olive oil in a Dutch oven or big stockpot over medium-high heat until shimmering. Add together one-half of the beefiness in a single layer, and cook until browned merely not cooked through, well-nigh ii minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.

4. Sauté the mirepoix. Estrus the remaining 1 tablespoon olive oil in the same pot over medium-loftier heat until shimmering. Add the onion and sauté until softened, scraping upwards whatsoever browned bits from the bottom of the pot, about 3 minutes. Add the remaining ii teaspoons kosher common salt, carrots, celery, and garlic, and melt until the carrots are brightened in color, 3 to v minutes.

5. Add the potatoes, tomatoes, and goop. Add the potatoes, vi cups beefiness goop, i (28-ounce) can diced tomatoes with their juices, 1 tablespoon Italian seasoning, and the beef with any accumulated juices on the plate. Stir to combine and bring to a boil.

6. Simmer for 20 to 30 minutes. Reduce the heat to medium-depression and simmer uncovered until the potatoes are tender, 20 to 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.

7. Cook the green beans and peas. Add together the green beans and 1 package frozen peas (nigh 2 cups) to the soup. Cook until the beans are tender, nigh 5 minutes. Taste and season with kosher table salt as needed.

8. Serve the soup. Ladle the soup into bowls, top with parsley, and serve with crusty bread if desired.

Recipe Notes

Make ahead: All the vegetables, except the potatoes, can exist diced and refrigerated in separate containers upwards to iii days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to iii months.

Patty Catalano

Contributor

Patty is a freelance recipe programmer who worked every bit Alton Brown'south Research Coordinator & Podcast Producer and in the Oxmoor Business firm exam kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her hubby and 2 children.

burnamhinume.blogspot.com

Source: https://www.thekitchn.com/vegetable-beef-soup-recipe-23105471

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