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 Post subject: Vegetable-Beef Soup
PostPosted: Thu Jan 16, 2014 8:33 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
I was in the mood yesterday for a really good homemade vegetable-beef soup.
I made this:[url]Hearty Beef and Vegetable Soup

It may be impossible to please all of the people all of the time, but that doesn't mean you can't try. You can use the ingredients as included in the main recipe, or you can use vegetables you like and/or have on hand; options are listed after step 5.

Broth
3 lbs blade steaks (about 8 steaks)
Table salt and ground black pepper
2 Tbs vegetable oil
1 Tbs tomato paste
4 cups low-sodium chicken broth
4 cups low-sodium beef broth
2 cups water
1 head garlic , top third cut off and discarded, loose outer skins removed
2 bay leaves
1/2 tsp dried thyme
Soup
1 Tbs unsalted butter
1 medium onion , chopped fine
2 medium carrots , peeled, halved lengthwise, and cut into 1/4-inch half-moons
1 can (14 1/2 ounces) diced tomatoes , drained
Table salt and ground black pepper
Chopped fresh parsley

For the broth: Season blade steaks with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add half of steaks and cook until well browned on both sides, about 8 minutes. Set steaks aside on plate. Repeat with remaining tablespoon oil and steaks.

Pour off fat from Dutch oven and return to medium-high heat. Add tomato paste and cook, mashing paste with wooden spoon, for 30 seconds. Add chicken broth, beef broth, and water, and scrape browned bits from bottom of pot with wooden spoon. Return steaks and any accumulated juices to pot. Add garlic, bay leaves, and thyme and bring to simmer, using wide, shallow spoon to skim off foam or fat that rises to surface. Reduce heat to medium-low and simmer gently (do not boil) until meat is tender, about 2 hours.

Transfer steaks and garlic head to rimmed plate to cool. Once cool enough to handle, shred meat into bite-sized pieces, discarding any fat. Using tongs, squeeze garlic cloves into small bowl. Mash with fork until paste forms. Pour broth through fine-mesh strainer. Return shredded beef and garlic paste to broth. (Broth can be refrigerated for 3 days or frozen for 2 months.)

For the soup: Melt butter in clean Dutch oven over medium heat. Add onion and carrots and cook until onion is softened but not browned, about 5 minutes. Add tomatoes and broth. Bring to simmer, reduce heat to medium-low, and cook until carrots are tender, about 20 minutes.

To serve, adjust seasonings with salt and pepper and sprinkle with parsley.

To Customize Your Soup:

Feel free to mix and match using the instructions below, but don't add more than 2 cups total vegetables, pasta, noodles, or rice. The vegetables can cook right in the soup pot, but pasta, noodles, and rice should be precooked separately so they don't make the broth too thick.

Long Cooking Vegetables:

Red Potatoes: Scrub, then dice up to 1/2 cup and add with broth in step 4.

Parsnips: Peel, then dice up to 1/2 cup and add with broth in step 4.

Sweet Potatoes: Peel, then dice up to 2 cups and add with broth in step 4.

Turnips: Peel, then dice up to 1/2 cup and add with broth in step 4.

Yield: Makes about 3 quarts and serves 6 to 8

Source
Source: Cooks Country 12/2005

[/url]

I've made this before and vary it with my personal favorite vegetables. It's always really good and it keeps quite well.


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