beef soup

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day. Kid-friendly, freezer-friendly!

Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)

90% beef

kosher salt

onion

celery

carrot

28 oz can diced tomatoes

oz beef stock*

bay leaves

oz small pasta

parmesan cheese (optional)

*check labels for gluten-free.

Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.

Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).

After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.

Instant Pot:

In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.

Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).

Add the pasta, stir and cook according to package directions.

Stove top directions:

In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.

Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.

Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir

and cook according to package directions.

Slow Cooker directions:

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

One Pot Beef Barley Soup

tbsp Butter (Unsalted)

tbsp Oil

Onion (Finely chopped)

tbsp Garlic (Finely minced)

Salt (To taste)

Pepper (To taste)

Italian seasoning

Tomato sauce (Or crushed tomatoes)

tbsp Tomato paste

Beef broth (Low sodium)

2-3 medium Potatoes (Peeled, Diced, Cut into 1 inch cubes)

Celery (Diced)

Carrots

Peal barley

Corn (Frozen)

Peas (Frozen)

Fresh parsley (Roughly chopped, For garnish)

Heat butter and oil in a large nonstick pot over medium high heat.&nbsp;

Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.&nbsp;

Mix in potatoes, celery, carrots, barley.

Cover and cook for another 10 minutes.&nbsp;

Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.&nbsp;

This Keto Beef Stew tastes just like your favorite classic recipe just low-carb with no potatoes!

Keto Beef Stew

avocado oil

salt

¼ teaspoon freshly ground pepper

beef

red wine vinegar

red wine

beef bone broth (we use Pacific)

Butter

pearl onions (peeled (165 grams))

carrots

turnips (cubed)

Heat the oil in a 5-quart cast iron Dutch oven over medium high heat. Season the beef with the salt and pepper then arrange the beef in a single layer in the pot a few pieces at a time. Cook, flipping each piece until the beef is browned on all sides, about 5 minutes per batch.

Remove the beef from the pot and add in the vinegar and red wine to deglaze the pan and scrapping up any brown bits from the bottom. Add the beef, broth, butter, and bay leaves. Bring to a boil then reduce to a simmer. Cover and cook for 1 hour.

Uncover, and add in the onions, carrots, and turnips and simmer, covered, for 40 minutes. Add additional broth if the stew is dry. Season with salt and pepper to taste.

A hearty, nourishing soup made with beef short ribs

Galbitang (Beef Short Rib Soup)

short ribs

Korean radish, mu (무)

scallion white parts

garlic

ginger (1-inch rounds)

soup soy sauce

salt and pepper

noodles

scallions (finely chopped)

abalone - optional (See note)

Soak the ribs for 30 minutes in cold water. Drain.

Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.

Drain the ribs. Wash the ribs under running water. Clean the pot.

Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons  of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.

Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.

Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

How to make Pho - a Vietnamese beef bone soup with rice noodles, basil, ginger and thinly sliced  beef. This recipe uses the instant pot to make it in 3 hours start to finish.

The Ultimate Beef Bone Broth - Pho

beef bones (marrow

white onions (skin on)

garlic (sliced in half, skin on)

ginger

coriander seed

clove

bay leaf

star anise

tbsp palm sugar (or brown sugar)

tsp fish sauce (or worcestershire sauce)

800 ml cold water

½ pack rice noodles

200 g sirloin steak (½ lb)

basil

chili (sliced (optional))

tbsp rice wine vinegar (for the chili)

Brulée the ginger

Brulée the ginger by burning it on a gas burner or torch until it&#039;s slightly blackened on the outside. If you don&#039;t have access to fire you can sear it quickly on high heat in a pan.

Add the bones to the water

Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.

Skimming

Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.

Set it and forget it

Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it&#039;s at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.

Wrap the steak

Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.

Slice the meat

After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.

Release the pressure

When the instant pot is ready, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.

Gather the finishing ingredients

Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.

Opening

Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.

Strain

Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.

Cooking the rice noodles

Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.

Finishing

To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.

Finishing pt 2

Ladle over the hot broth and enjoy right away!

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You&#039;ll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Vegetable Beef Soup (Fall apart beef!)

olive oil (, separated)

500 grams/1 lb stewing beef (,

tsp salt and pepper

onion (, chopped)

garlic (, minced (1 tbsp))

celery (,

carrots (,

tbsp flour

(625 milliliters) beef broth/stock (, low sodium)

(375 milliliters) dry red wine, Guinness beer

(375 milliliters) water

tomato paste

thyme

peas

potatoes ((any),

tbsp (15 grams) butter

mushrooms

Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.

Pat beef dry with paper towels, then sprinkle with salt and pepper.

Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.

If pot looks dry, add a touch more oil.

Add garlic and onion, cook for 2 minutes.

Add carrot and celery, cook for 2 minutes or until onion is translucent.

Stir in flour, then slowly pour in beef broth while constantly stirring.

Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.

Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.

Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.

The soup is ready when the potatoes are cooked and beef is very tender (see video).

Adjust salt and pepper to taste (I like lots of pepper in this!).

Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread&nbsp;or super easy Irish Soda Bread!

Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Buttery Mushrooms (optional):

A hearty, spicy Korean beef soup packed with flavor!

Yukgaejang (Spicy Beef Soup with Vegetables)

dried gosari (고사리 (fernbrakes) - about 1 cup rehydrated)

beef brisket, 양지머리 ((or flank steak or shank meat))

onion (do not cut the stem)

Korean radish (mu,

bean sprouts (sukju, 숙주)

dry shiitake mushrooms

scallions (2 Korean

sesame oil

gochugaru, 고추가루 (red chili pepper

guk ganjang, 국간장 (soup soy sauce)

gochujang, 고추장 (red chili pepper

doenjang, 된장 (soybean paste) - optional

eggs (lightly beaten)

Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)

In a large pot, bring the meat, onion, optional radish, and garlic to a boil in 14 cups of water (see note 2 for other broth options). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness.  Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.

When the meat is cool enough to handle, shred into about 3 to 4-inch strips.

Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.

In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.

Add the meat, fernbrakes, mushrooms, 1 tablespoon soup soy sauce, and garlic. Combine well.

Add the meat and gosari mixture along with 1 tablespoon of soup soy sauce into the broth. Stir in the optional gochujang and doenjang, and boil over medium high heat, covered, for 10 minutes.

Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.

Add the meat, onion, optional radish, and garlic to the Instant Pot along with 10 cups of water.

Cook on Manual High for 30 minutes. When it&#039;s done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Sauté function for steps 7 and 8 to finish up. 

Instant Pot method

This is a Japanese interpretation of Korean Beef Soup with Rice. Just the right amount of chilli from gochujang (Korean red chilli paste) and Kimchi makes this rice soup slightly spicy and sour. Prep Time includes time to marinate the beef strips as I assume that you prepare other ingredients while the beef is marinating.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

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Top Tags

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Keto Beef Stew

Galbitang (Beef Short Rib Soup)

The Ultimate Beef Bone Broth - Pho

Vegetable Beef Soup (Fall apart bee...

Yukgaejang (Spicy Beef Soup with Ve...

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Ramen Noodle and Beef Soup

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Vegetable Beef Soup (Fall apart bee...

Chinese Five Spice Beef Soup with B...

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Beef Noodle Soup

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Galbitang (Beef Short Rib Soup)

Instant Pot Vegetable Beef Soup

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Goulash Soup - Beef and Tomato Maca...

Hearty Beef Stew

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Homemade Beef &amp; Barley Soup

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