Hearty Beef Soup With Potatoes & Carrots
Recipe: #16484
December 27, 2014
Categories: Soups and Stews, Beef, Roast Beef, Blade Roast, Beef Chuck, Vegetables, Fall/Autumn, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Wine, more
"A most delicious hearty main meal soup, all that's needed with this soup is a loaf of crusty bread. To save some time the coated beef cubes can be browned a day or two ahead. Stewing beef meat can be used in place of the blade, I don't care for stewing beef meat I never use it in recipes I find it very tough and stringy but go ahead an use it if you want."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (651.7 g)
- Calories 780.2
- Total Fat - 50.8 g
- Saturated Fat - 18.9 g
- Cholesterol - 131.7 mg
- Sodium - 1427.2 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 6.7 g
- Sugars - 6.3 g
- Protein - 31.9 g
- Calcium - 81.6 mg
- Iron - 5 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine flour with garlic powder, paprika, pepper and 1 teaspoon seasoned salt in a large resealable bag. Seal and shake to combine. Add beef cubes to the bag, close bag and shake until well the beef is coated.
Step 2
Heat 3 tablespoons of olive oil in a large dutch oven over medium-high heat, once the oil is heated, add in the butter.
Step 3
Remove beef from flour and shake the cubes to remove excess flour. Place only HALF of the coated beef cubes in pan. Brown/turning pieces until all sides well browned (make sure to brown all sides very well, this make take about 20 minutes or more for two batches). Remove to a large bowl. Repeat with second batch of beef cubes.
Step 4
To the same pot, add in onions, garlic and Italian seasoning; cook until translucent (about 3 minutes).
Step 5
Add tomato paste and wine; deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef broth, consomme, worchestershire sauce; stir to combine. Return browned beef to the pot; cover and bring to a boil. reduce heat and simmer covered on low heat for 45 minutes.
Step 6
Mix in potato cubes and diced carrots. Cook until vegetables are fork tender (about 20 minutes). Season with more salt and pepper
Tips & Variations
No special items needed.
1 Reviews
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