VEGETABLE BEEF SOUP (FALL APART BEEF!)
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Provided by Nagi
Time 2h5m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
RICH BEEF STOCK
This recipe for beef stock is more flavorful than store-bought and not difficult to make. The time and effort spent cooking is well worth it.
Provided by Diana Rattray
Categories Soup Ingredient
Time 4h25m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
- Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
- Roast for 45 minutes, turning a few times so the beef browns evenly.
- Transfer the beef and vegetables to a stockpot and set aside.
- Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
- Add 2 cups of the water and bring to a simmer.
- Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
- Add the bay leaf, parsley sprigs, peppercorns, and thyme.
- Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
- Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
- Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
- Remove the solid fat from the surface.
- Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
- Refrigerate and use within four days or freeze for up to three months.
Nutrition Facts : Calories 1088 kcal, Carbohydrate 5 g, Cholesterol 340 mg, Fiber 1 g, Protein 87 g, SaturatedFat 35 g, Sodium 276 mg, Sugar 2 g, Fat 80 g, ServingSize About 2 quarts (8 servings), UnsaturatedFat 0 g
RICH BEEF BROTH WITH CARROT
Categories Soup/Stew Beef Vegetable Appetizer Roast Carrot Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups, or 12 servings (as part of tapas buffet)
Number Of Ingredients 13
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
- Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
- Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
- Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
- Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.
BEEFY CARROTS
My friend told me the carrots I like at the steak houses are boiled then baked. I always liked my Mom's beef carrots and potatoes so I decided to boil them in beef broth instead of water. The result was carrots even my Dad will eat. He hates cooked carrots but has triple helpings of these one.
Provided by Shannon Price
Categories Vegetables
Time 50m
Number Of Ingredients 5
Steps:
- 1. Put Carrots in Pot Pour beef broth over carrots add water so there is a quarter to half inch over carrots. boil 20 to 30 minutes until carrots are very soft and most of broth has evaporated.
- 2. Pour into baking dish Cut up 1 stick butter and layer on top of carrots. salt and pepper to taste. Bake at 350 for 30 minutes. serve
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BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
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Category DinnerCalories 539 per servingTotal Time 3 hrs 30 mins
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
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