Beef Stoup Recipes

HEARTY BEEF SOUP

Hearty Beef Soup image

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 32 servings (8 quarts).

Number Of Ingredients 15

Ingredients

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

Steps:

In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

BEEF SOUP FROM SCRATCH

Beef Soup from Scratch image

This is how I make beef soup. It's a day-long process and produces a beef soup with amazing depth and flavor. Much of the stock process comes from the advice of my father. If you have large and meaty soup bones, use two, otherwise use 3. Roasting the bones prior to making the stock makes a world of difference in flavor. Be sure to leave the skin on the onion. It will also add significantly to the flavor and color of the stock. The soup (after the stock is made) is mostly taken from Jeff Smith's (Frugal Gourmet) recipe for Beef Barley Soup, but I swap yellow potatoes for the barley because it is better in texture. For the lemon peel, just use the zest. Simply use a grater to peel a small 1" x 1/2" or so piece and drop it in the soup. The lemon is really surprisingly wonderful.

Provided by lolablitz

Categories Stocks

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

stock
2 large soup bones with meat
1 cup madeira wine or 1 cup other cooking wine
2 carrots, roughly chopped
1 onion, sliced
2 garlic cloves, smashed
3 bay leaves
1 teaspoon salt
water, to cover
soup
1 cup celery, chopped
1 cup carrot, chopped
1 cup yellow onion, peeled and chopped
4 medium yellow potatoes, diced
4 garlic cloves, crushed
1 piece lemon peel, 1-inch x1/2-inch
2 teaspoons basil
1 1/2 teaspoons oregano
2 tomatoes, chopped
3 tablespoons tomato paste
salt and pepper

Steps:

Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
Cover everything with water.
Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
Simmer for 1 hour.
Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.

Nutrition Facts : Calories 187.2, Fat 0.5, SaturatedFat 0.1, Sodium 522.3, Carbohydrate 36.3, Fiber 6.5, Sugar 8.2, Protein 4.3

BEEF STOUP

Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
Once it starts to simmer, add the carrots, onions, and celery.
Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
Adjust to taste with salt and pepper and serve.

BEEF AND BARLEY SOUP III

Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

Steps:

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

HOMEMADE VEGETABLE BEEF SOUP

Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

EASY TACO SOUP WITH GROUND BEEF

Easy Taco Soup with Ground Beef image

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

Provided by thehungryscientist

Categories Taco Soup

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

Steps:

Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

HEARTY VEGETABLE BEEF "STOUP"

Hearty Vegetable Beef

Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)

Provided by Julesong

Categories Vegetable

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs stew beef chunks, cubed
1 1/2 cups corn, or hominy (I prefer hominy)
3 1/2 quarts water
2 onions, sliced
1 onion, chopped
1 large potato, cubed
1 tablespoon salt
1 cup chopped spinach
1/2 teaspoon dried thyme
1 cup chopped green beans
1/2 cup dry split peas
1 cup green peas, fresh or frozen
6 carrots, sliced
1 cup lima beans (I dislike lima beans, and substitute edamame or black beans) (optional)
3 cups celery, diced
1 cup ketchup
1 orange or yellow or green pepper, diced (bell pepper)
2 tablespoons chopped parsley
3 medium tomatoes, cubed

Steps:

In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil.
Skim fat from surface.
Add split peas, cover and simmer over low heat, 3-4 hours.
Add all remaining ingredients.
Cover and simmer 30 minutes.
Adjust seasoning, to taste.
Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.

Nutrition Facts : Calories 205.8, Fat 1.1, SaturatedFat 0.2, Sodium 1295, Carbohydrate 44.4, Fiber 9.7, Sugar 17.1, Protein 8.4

EASY BEEF SOUP

Easy Beef Soup image

This quick and colorful soup goes together in minutes, assures Agnes Bierbaum, Gainesville, Florida. "Even my husband - who admits he's no cook - makes it on occasion," she says.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound ground beef
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen mixed vegetables
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1/2 teaspoon sugar

Steps:

In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

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