Hearty Beef Vegetable Soup (Print Version)
# Ingredients:
01 -
2 ½ tablespoons cooking oil.
02 -
3-4 lb beef chuck roast.
03 -
2 carrots, cleaned and diced.
04 -
1 medium onion, diced.
05 -
2 stalks celery, diced.
06 -
2 cloves garlic, finely chopped.
07 -
1 teaspoon dry parsley.
08 -
½ teaspoon dry oregano.
09 -
½ teaspoon dry marjoram.
10 -
¼ teaspoon dry thyme.
11 -
¼ teaspoon dry basil.
12 -
¼ teaspoon freshly ground black pepper.
13 -
7-8 cups low salt beef stock.
14 -
1 (14.5-ounce) can small diced tomatoes.
15 -
1 tablespoon Worcestershire Sauce.
16 -
2 bay leaves.
17 -
2 medium Yukon Gold potatoes, cubed.
18 -
¼ pound green beans, ends removed and sliced into 1-inch chunks.
19 -
2 teaspoons fresh chopped parsley or thyme.
# Instructions:
01 -
Warm up 1 1/2 tablespoons of cooking oil in a Dutch oven or sturdy pot over medium-high heat. Put in the chuck roast and brown all sides. Take it out and set aside.
02 -
Turn down the heat to medium. Add more oil if needed. Toss in the carrots, onions, and celery and cook until soft, about 5 minutes.
03 -
Lower the heat. Throw in the chopped garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Stir non-stop for a minute to bring out the flavors.
04 -
Pour in the beef stock, tomatoes, Worcestershire Sauce, bay leaves, and add back the browned meat. Let everything bubble gently for 1 ½-2 hours until meat gets really soft.
05 -
Toss in the potatoes and green beans and keep simmering for another 20 minutes until they get tender.
06 -
Take out the meat and let it cool a bit on a cutting board. Use two forks to pull it apart, getting rid of any fat bits. Fish out and throw away the bay leaves.
07 -
Use a small ladle to scoop off the fat from the top of the soup for a lighter broth.
08 -
Put the shredded meat back in the pot and warm it up for 5 more minutes. Sprinkle with fresh herbs if you want.
# Notes:
01 -
Cook the meat slow and low until it falls apart easily with a fork, but don't let it boil too hard or it'll get tough.
02 -
Switch up the veggies if you want. Frozen peas work great instead of green beans, just add them with 5 minutes left to cook.
03 -
Stick with Yukon Gold or red potatoes since they don't fall apart in soup like other kinds.
04 -
To make things easier, swap all the separate herbs for 1 1/2 teaspoons of Italian Seasoning.
05 -
Take your time when skimming off the fat with a spoon or ladle for a clearer soup.