This recipe takes some time but it is totally worth it. Especially for those of us who don't have good beef stock for sale in our shopping centers (or for those of us who can't afford it). After trying 7-10 recipes for Beef Stock and/or Beef Soup, I finally came up with this flavorful, hearty, and inexpensive recipe
The recipe takes 3-3.5h start to finish but is very hands off. (About 30 minutes of chopping and stirring) . I usually start it the night before we are going to eat it, stopping just after the broth is finished then re-start for dinner-time.
I recommend that the whole instructable be read start to finish before starting with Step 1.
The recipe takes 3-3.5h start to finish but is very hands off. (About 30 minutes of chopping and stirring) . I usually start it the night before we are going to eat it, stopping just after the broth is finished then re-start for dinner-time.
I recommend that the whole instructable be read start to finish before starting with Step 1.
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Signing UpStep 1: Read the recipe and gather ingredients
Recipe for Homemade Vegetable Beef Soup
Serves 6 as a main course, 8-10 as a lunch or side dish
Freezes well and doubles easily
2T Olive Oil
1# Stew beef (or cheap roast cut into large chunks)
1/3# Marrow bones
1 onion, halved, skin on
3/4 cup dry red wine (divided)
2 Bay leaves
1T peppercorns
--------Stop here if just making stock-----------------
1T Olive oil
1.5 cups onions, chopped
2T tomato paste
1-2t garlic, pressed (to taste)
2c chicken broth (feel free to use a bouillon cube)
2c carrots, chopped
1.5c celery, chopped
3/4# potatoes, peeled and chopped to 1/4"cubes
(You can easily substitute 1/2c of cooked barley for the potatoes. This is also yummy)
Salt and pepper to taste
A note on ingredients: This is a soup and will probably never be recreated EXACTLY as written. That said, I especially like to use seasonal vegetables. So if adding another vegetable, just reduce the amount of a comparable vegetable. Eg: 1/4# parsnips for 1/4# potatoes... etc...
Serves 6 as a main course, 8-10 as a lunch or side dish
Freezes well and doubles easily
2T Olive Oil
1# Stew beef (or cheap roast cut into large chunks)
1/3# Marrow bones
1 onion, halved, skin on
3/4 cup dry red wine (divided)
2 Bay leaves
1T peppercorns
--------Stop here if just making stock-----------------
1T Olive oil
1.5 cups onions, chopped
2T tomato paste
1-2t garlic, pressed (to taste)
2c chicken broth (feel free to use a bouillon cube)
2c carrots, chopped
1.5c celery, chopped
3/4# potatoes, peeled and chopped to 1/4"cubes
(You can easily substitute 1/2c of cooked barley for the potatoes. This is also yummy)
Salt and pepper to taste
A note on ingredients: This is a soup and will probably never be recreated EXACTLY as written. That said, I especially like to use seasonal vegetables. So if adding another vegetable, just reduce the amount of a comparable vegetable. Eg: 1/4# parsnips for 1/4# potatoes... etc...
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thingy
says:
Dec 7, 2011. 6:09 PMReply
The recipe appears to be toddler approved. I have some Beef shanks that would be good for this.
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