Ingredients
- 3 tablespoons olive oil
- 1 (1 pound) beef chuck roast (cubed)
- 1/2 cup chopped yellow onion
- 2 celery ribs (diced)
- 2 carrots, diced
- 1/2 cup leeks diced
- 6 cloves garlic, minced
- 1 can (6 ounce) tomato paste
- 1 teaspoon dried thyme
- 2 cans (6 ounce) V-8 juice
- 1/2 cup red wine
- 2 quarts beef broth
- 2 cups water
- 1 can (14 ounce) diced tomatoes
- 2 cups chopped cabbage
- 1/2 cup diced turnip (white turnip)
- 1 cup chopped green string beans (roughly chopped)
- 1 to 2 cups chopped potatoes
- 3 ounces baby spinach
- 1 can (11 ounce) whole kernel corn (drained)
- 1 can (14 ounce) white beans (drained and rinsed)
- Salt, as needed
- Pepper, as needed
How to Make
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TO MAKE BEEF STOCK
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Step 1: In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
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Step 2: Place beef in oil and sear on all sides until very brown. Do not crowd pan so cook in batches (about 12-15 minutes).
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Step 3: Add yellow onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender. Add garlic and cook one more minute.
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Step 4: Add tomato paste and cook an additional minute then add dried thyme.
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Step 5: Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.
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Step 6: Add beef broth and water and bring to a boil. Reduce to simmer, and cook for one hour.
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Step 7: Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.
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Step 8: Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.
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Step 9: Adjust with salt and pepper if needed.
We hope you enjoy this recipe!
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