Beef Vegetable Soup

BeefVegetableSoup

It is definitely fall in Colorado. A beautiful crisp autumn day deserves a heart soup. Sounds like beef vegetable soup!

Beef and Vegetable Soup

Ingredients:

  • 2 pounds blade steaks , trimmed of excess fat and cut into 1/2-inch pieces
  • 2 Tbsp soy sauce
  • 1 tsp vegetable oil
  • 1 pound cremini mushrooms, stems trimmed, caps wiped clean and quartered
  • 1 large onion, medium dice
  • 2 Tbsp tomato paste
  • 1 garlic clove, minced
  • 1/2 cup red wine
  • 4 cups beef broth
  • 2 cups low-sodium chicken broth
  • 4 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 1 bay leaf
  • 1 Tbsp unflavored gelatin
  • 1/2 cup cold water
  • 2 Tbsp minced fresh parsley leaves

Instructions:

  1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
  2. Heat oil in large skillet over medium-high heat until just smoking.
  3. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown.
  4. Transfer vegetables to slow cooker.
  5. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown.
  6. Add tomato paste and garlic; cook, stirring constantly, until aromatic.
  7. Add red wine, scraping bottom of skillet with wooden spoon and cook until syrupy.
  8. Add both broths, carrots, celery, and bay leaf to slow cooker.
  9. Add contents of skillet to slow cooker
  10. Set slow cooker to low and timer to 8 hours.
  11. When soup is almost done, sprinkle gelatin over cold water and let stand.
  12. When soup is finished, turn off heat and remove bay leaf.
  13. Add gelatin mixture and stir until completely dissolved.
  14. Stir in parsley; adjust seasonings with salt and pepper, and serve.
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1 Comment

Filed under What's for Dinner

One response to “Beef Vegetable Soup

  1. Move over chicken, beefs all up in here. This looks great, a cure for the common cold I’m sure!

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