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vegetable beef soup

5.0

(44)

www.smalltownwoman.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 50 minutes

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat.  Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves.  Simmer for 2 1/2 – 3 hours or until fork tender.

Step 2

After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat.  Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.

Step 3

Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.

Step 4

Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.