Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BUTTER | 0.50 Tbsps |
| OIL | 0.50 Tbsps |
| BEEF CHUCK | 907.18 g / 2 lb |
| STOCK/BROTH/WATER | 946.35 ml / 1 qt |
| PEPPERED BACON | 4 slice |
| SWEET POTATOES | 2 large |
| PARSNIPS | 2 large |
| CARROTS | 2 large |
| STICKS CELERY | 2 large |
| ONION | 1 large |
| GARLIC | 5 cloves |
| CABBAGE | 0.25 |
| CABBAGE | 0.25 |
| THYME | 1 sprigs |
| PARSLEY | 1 sprigs |
| EACHS BAY LEAVES | 2 |
| STOCK/BROTH/WATER | 1.89 l / 2 qts |
| PEPPER | 8 servings |
Wintery Vegetable Beef Soup
Wintery Vegetable Beef Soup is a main course that serves 8. Watching your figure? This gluten free recipe has 400 calories, 26g of protein, and 19g of fat per serving. For $1.88 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 2 foodies and cooks. It will be a hit at your Autumn event. A mixture of butter, parsley, beef chuck, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Wintery Vegetable Beef Soup, Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, and Beef Soup Series – Part 3: Hearty Beef Vegetable Soup.
Instructions
Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides. Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours. When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it. In the same pot you cooked the beef in, add the bacon and cook just done. Remove bacon, but leave fat in pan. Add veggies and cook until just beginning to soften. Add shredded beef and reserved bacon back to pot along with herbs. Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so. I let it sit, covered for at least an hour to allow the flavors to come together. Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first). To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top. Sprinkle with fresh, chopped herbs and more black pepper, if desired.
