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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Winter Vegetable and Beef Soup Recipe

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This recipe for Winter Vegetable and Beef Soup is from Culinary Queen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
2 lbs boneless beef chuck roast, cut into ½" cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 cloves garlic, chopped
3 small bay leaves
2 tbsp chopped fresh thyme or fresh marjoram
6 cups (or more) beef broth
1 28oz can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large yukon gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas
Directions:
Directions:
Heat 2 tbsp olive oil in very large pot over med-high heat. Sprinkle beef with salt and pepper. Add beef to pot; saute until outside is no longer pink, about 4 min. Add diced carrots, chopped onions, chopped garlic, baby leaves, and thyme. Sauce 5 min. Add 6 cups beef broth broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat and simmer until beef and vegetables are tender, about 50 min. Stir in corn kernels and peas; simmer until tender, about 5 min. Thin soup with more broth if too thick.

 

 

 

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