Winter Beef And Vegetable Soup Recipes

BEEF VEGETABLE WINTER SOUP

Steps:

• Place the meat, salt and dried soup mix into a pressure cooker and cover with 2 cups cold water.
• Cook on high pressure for 30 minutes.
• While the meat is cooking peel and grate the vegetables.
• After 30 minutes, release the pressue and add the vegetables, plus another 2 cups of water to the pressure cooker.
• Cook on high pressure for another 30 inutes.
• Release the pressure and stir in 2 to 3 cups of boiling water and stir through until you have the consistency of a thin soup.
• Now thicken the soup with a paste made with 1 tablespoon flour, 2 tablespoons tomato paste and a little water. Stir well and allow to cook for 3 minutes until the soup has thickened.
• Taste for seasoning. Add more salt if necessary. Add about ½ teaspoon freshly ground black pepper (or more to your own taste).
• Serve with fresh crusty bread or buttered toast.

WINTER VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.

BEEF AND WINTER VEGETABLE SOUP RECIPE

Steps:

• Melt some cooking fat in a large saucepan placed over a medium-high heat. Brown the beef on each side, and set aside. Add the onion and garlic and cook until fragrant, about 5 minutes. Add about½ of the stock to deglaze the bottom of the pan. Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes). Return the beef to the saucepan, add the remaining stock, and cover. Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through. Adjust the seasoning, sprinkle with the fresh parsley, and serve.

HOMEMADE VEGETABLE BEEF SOUP

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.

WINTER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
• Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
• Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

WINTER BEEF AND VEGETABLE SOUP

Steps:

• Pat the beef dry with paper towels.
• Place the flour in a large
• Owl or zip-lock bag and season to taste with salt and pepper.
• Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
• In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
• Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
• Transfer to a bowl and set aside.
• Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
• Decrease heat to medium and add the remaining 1 T oil to the pot.
• Add the onions and sauté until well browned, 12-15 minutes.
• Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
• Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
• Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
• Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
• Add the pearl onions and cook until just heated through, about 3 minutes longer.
• Discard the bay leaf and sage sprigs.
• Season to taste with salt and pepper.
• Ladle into warmed soup bowls and garnish with.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
• Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
• Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
• With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.