VEGETABLE BEEF SOUP RECIPE PIONEER WOMAN RECIPES

Name: Vegetable Beef Soup
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 20 servings (6 quarts).
Ingredients: 1 boneless beef chuck roast (2-1/2 to 3 pounds); 4 quarts water; 1 cup medium pearl barley; 1-1/2 cups chopped onion; 1-1/2 cups chopped celery; 1 teaspoon salt; 1 teaspoon pepper; 1 can (28 ounces) diced tomatoes, undrained; 1-1/2 cups chopped carrots; 1 package (16 ounces) frozen mixed vegetables; 1/4 cup minced fresh parsley; 1/2 teaspoon dried basil; 1/4 teaspoon dried thyme; 1/4 teaspoon garlic salt

VEGETABLE BEEF SOUP RECIPE: HOW TO MAKE IT

Vegetable Beef Soup Recipe: How to Make It image

When we come in from playing in the snow, I serve this hearty vegetable beef soup. —Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Total Time 02 hours 40 minutes

Prep Time 25 minutes

Cook Time 02 hours 15 minutes

Yield 20 servings (6 quarts).

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Steps:

Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 163 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 235mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

BEEF STEW WITH ROOT VEGETABLES RECIPE | REE DRUMMOND ...

Beef Stew with Root Vegetables Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

Nutrition Facts : Calories 272, FatContent 12 grams, SaturatedFatContent 4 grams, CholesterolContent 79 milligrams, SodiumContent 664 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 28 grams, SugarContent 4 grams

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VEGETABLE BEEF SOUP RECIPE: HOW TO MAKE IT

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