Beef Vegetable Soup

Soups & Stews | November 27, 2016 | By

Just the thing for a blustery day! Warm, comforting and satisfying….like a warm blanket! Fork tender, savory chuck roast, and vegetables in a beef and red wine broth! Simple and delicious!

Serves 4 – 6

⦁ 1 1/2 lbs of chuck roast
⦁ 1 Tbs of vegetable oil
⦁ 1 small onion,chopped
⦁ 2 celery stalks, chopped
⦁ 3 garlic cloves, smashed and minced
⦁ 1/2 cup of dry red wine
⦁ 2 cups of beef broth
⦁ 2 Tbs of Worcestershire sauce
⦁ 1 cup of stewed or diced tomatoes with juices
⦁ 1/2 tsp of kosher salt
⦁ 1/2 tsp of black pepper
⦁ 1 1/2 cups of carrots, cut into bite sized pieces
⦁ 1 1/2 cups of red potatoes, cut into bite sized pieces
• 1/2 cup of fresh parsley, chopped


Start by trimming the chuck roast of fat and cut it into 1 inch or bite sized cubes. In a large soup pot, over high heat, add in the oil and lightly brown the meat, about 3-4 minutes on each side, you may have to brown the meat in 2 batches so the pot isn’t overcrowded. Remove the beef from the pot and brown the 2nd batch.dsc07866dsc07869 Now, add in the onion and the celery, cook for 2-3 minutes, then add in the garlic, cook 1 more minute.dsc07871 Pour in the wine and deglaze the pan, then add in beef broth, Worcestershire sauce, tomatoes, salt and pepper.dsc07875 Then add the meat back in, bring to a boil, then simmer for 55 – 60 minutes.dsc07878 Add in the potatoes and the carrots and simmer for another 45 minutes or until the potatoes are fork tender.dsc07879 Taste and add salt if needed. Stir in the parsley just before serving. Serve with warm, crusty bread!



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