Beef and Vegetable Soup

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Remember that bone broth I posted last week? Next on the agenda… beef and vegetable soup using that bone broth! (You can totally use chicken/beef stock if you don’t have any bone broth) This soup is so delicious I could eat it for every meal… and I did for a week. No shame!

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I love this soup SO MUCH. The first time I made it was last year and I froze the leftovers and ate them for months. This time… I didn’t have leftovers 😳 I love it because it’s nourishing, extremely nutrient dense, while also being comforting. It tastes like what I would expect to get in an Irish pub.

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There are a few secrets to this soup. 1. Browning the beef. Don’t crowd the pan! The picture above is what I mean when I say don’t crowd the pan. When you give them room to breathe, they brown instead of steaming. Cook them in batches and leave them alone for at least a minute to get a good crust. 2. Worcestershire gives such depth of flavor and really develops all the flavors in the soup. 3. Topping with dijon mustard. WOW! When I tried dijon mustard added, I almost fell off my chair! It brings such a brightness and takes this soup to a new level.

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You can make this soup your own by adding and changing up the veggies you add. Use whatever you have! If you have a bunch of veggies that are about to go bad, use them up in this soup! I hope you enjoy this soup as much as I did!

Beef and Vegetable Soup

prep time: 5 minscook time: 35 minstotal time: 40 mins

ingredients:

  • 2 lbs stew beef
  • 2 russet potatoes, cut into 1 inch cubes
  • 1T sea salt
  • 1 T black pepper
  • 2T avocado or olive oil
  • 8 c bone broth or beef/chicken stock
  • 2 lbs or 32 oz of frozen vegetables
  • 1 bag frozen cauliflower rice
  • 1T rosemary
  • 1/4c Worcestershire sauce
  • Dijon mustard, to taste

instructions:

  1. Cut potatoes in 1 inch cubes. Place in a bowl with cold water to keep from turning brown. 
  2. Season beef with sea salt and pepper. Heat oil in a large dutch oven on medium-high heat. Brown meat in batches. Don't crowd the pan! Remove meat from pan and place on a plate to rest.
  3. Add bone broth or stock to dutch oven along with potatoes, vegetable medley, and cauliflower rice. Scrape down the sides of the pan to get juices incorporated. Cover and raise heat. Bring to a rolling boil. Lower the heat. Simmer for 20 minutes.
  4. Add meat and their juices! Don't forget the juices! Add rosemary and Worcestershire. Simmer for 20 minutes. 
  5. Top with dijon mustard to suit your taste. Enjoy! 
  6. Keeps in the fridge in an airtight container for 5 days. Freezes well. 
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SoupsAnna CoonpaleoComment