This beef vegetable soup is made with chunks of beef chuck along with carrots, potatoes, leeks, tomatoes and green beans. It's a nice, hearty beef vegetable soup recipe that I like to make with beef stock. While I prefer using beef chuck that I cut up myself, you can substitute beef stew meat from the grocery store.
- 1 1/2 lbs beef chuck (cut into 1-inch cubes)
- 3 medium carrots (peeled)
- 3 large celery stalks
- 1 large Yukon gold potato
- 1 leek
- 4 Roma tomatoes
- 1 handful green beans (fresh)
- 1 medium onion (peeled)
- 1 clove garlic (peeled and minced)
- 2 tablespoon extra virgin olive oil
- 1 cup red wine
- 2 quarts beef broth or stock
- 1 bay leaf
- dash salt (to taste)
- dash white pepper (to taste)
- 1 tablespoon thyme leaves
- Preheat oven to 300°F.
- In a large Dutch oven or heavy, oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil.
- Add the wine and scrape off any of the little flavorful bits on the bottom of the pan. Cook for another minute or two or until the wine seems to have reduced by about half.
- Add the beef stock and the bay leaf, increase the heat to medium-high and bring to a boil. Then transfer the pot to the oven and braise for 45 minutes.
- Meanwhile, cut the carrots, celery, onion, potatoes and tomatoes into about ½ inch dice. Trim the ends from the green beans and then chop them into ½-inch pieces also.
- Trim the stem and green part of the leek and discard. Slice the white part lengthwise and rinse out any dirt. Then chop the leek thinly.
- Get a large sauté pan going over medium-high heat with a little bit of oil. Add the carrots, celery, onion, garlic and leek and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
- Add the tomatoes and green beans and cook for another minute, still stirring. Now remove from heat and set aside while you wait for the beef to finish cooking.
- When the beef is done, transfer the pot from the oven to the stovetop. Add the cooked vegetables and the diced potato to the soup and cook over low heat for 15 minutes. You just want it simmering.
- Then add the fresh thyme and cook for another 5 minutes or until the potato is tender and cooked through but not mushy. Season to taste with Kosher salt and white pepper and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||7 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||5 g|