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Beef Soup Recipe

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This recipe for Beef Soup, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 ˝ lb.beef chuck, cubed
2 c. potato starch or almond flour
2 T. oil
1 large onion, chopped
2 cloves garlic, diced
2 large carrots, chopped
2 cubes frozen parsley, or 1 t. dried
1 T. salt
1 - 2 t. black pepper
2 t.garlic powder
2 t. paprika powder
3 ˝ c. dry red wine
10 pearl onions, peeled
˝ lb. mushrooms, halved

Directions:
Directions:
Dredge the cubed beef in potato starch or almond flour. In a large heavy stockpot, heat oil and brown beef on all sides, for a total of approx. 15 minutes. Add chopped onion, garlic and carrots and sauté for about 10 minutes, they should be just tender-firm. Add seasoning and mix to coat evenly. Add mushrooms and pearl onions and sauté for 5 minutes. Add wine and another quart of water. Bring to a boil, then reduce flame to low-medium and cook for 1˝ to 2 hours.

Personal Notes:
Personal Notes:
This is more of a dish than a broth type of soup, and reheats very well.

 

 

 

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