Hearty Beef Soup (Print Version)
# Ingredients:
01 -
2 ½ tablespoons vegetable oil.
02 -
3-4 lb chuck roast.
03 -
2 carrots, peeled and chopped.
04 -
1 medium onion, chopped.
05 -
2 ribs celery, chopped.
06 -
2 cloves garlic, minced.
07 -
1 teaspoon dried parsley.
08 -
½ teaspoon dried oregano.
09 -
½ teaspoon dried marjoram.
10 -
¼ teaspoon dried thyme leaves.
11 -
¼ teaspoon dried basil.
12 -
¼ teaspoon fresh ground black pepper.
13 -
7-8 cups low sodium beef broth.
14 -
1 (14.5-ounce) can petite diced tomatoes.
15 -
1 tablespoon Worcestershire Sauce.
16 -
2 bay leaves.
17 -
2 medium Yukon Gold potatoes, diced.
18 -
¼ pound green beans, trimmed and cut into 1-inch pieces.
19 -
2 teaspoons chopped fresh parsley or thyme for garnish.
# Instructions:
01 -
Heat vegetable oil in a Dutch oven over medium-high heat. Brown chuck roast on all sides until golden. Remove to a plate.
02 -
Lower heat to medium. Add carrots, onions, and celery. Cook until soft, about 5 minutes.
03 -
Reduce to low heat. Stir in garlic and all dried herbs. Cook 1 minute until fragrant.
04 -
Pour in broth, tomatoes, Worcestershire sauce. Add bay leaves and browned beef. Simmer 1½-2 hours until meat is tender.
05 -
Add potatoes and green beans. Simmer 20 more minutes until vegetables are tender.
06 -
Take out beef and bay leaves. Shred meat, removing fat. Discard bay leaves.
07 -
Skim off fat from top of soup. Return shredded beef to pot. Heat 5 minutes more. Top with fresh herbs if desired.
# Notes:
01 -
Keep at a gentle simmer - boiling will toughen the meat.
02 -
Can swap green beans for frozen peas added in last 5 minutes.
03 -
Yukon Gold or red potatoes work best as they hold their shape.
04 -
Italian seasoning can replace individual dried herbs.
05 -
Take time to skim fat for clearer broth.