CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Total Time 03 hours 10 minutes
Prep Time 25 minutes
Cook Time 02 hours 45 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch
IRISH BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 55 minutes
Prep Time 40 minutes
Cook Time 03 hours 15 minutes
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts : Calories 301 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 441mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 23g protein.
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