The Vegetable Beef Soup We Could Eat Everyday

beef stew meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey reduces fat while maintaining protein.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and sodium.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes add nutrients and flavor.

potatoes

🥗Healthier: cauliflower

💰Cheaper: canned potatoes

Cauliflower lowers carbs and adds fiber.

Cut 2 and 1/2 lb of precooked beef strip roast into bite-sized pieces, about 3/4 inch cubes.

Heat 3 to 4 tablespoons of olive oil in a 12-quart Rondeau pot over high heat until lightly smoking.

Add the cut beef to the pot, season with coarse salt, and sear untouched for 3 to 4 minutes.

Sauté the beef for an additional 4 to 5 minutes, stirring occasionally, then remove the beef and set aside.

In the same pot, add diced yellow onions and season with salt; sauté over medium heat for 5 minutes until lightly browned.

Reduce heat to low and cook the onions for an additional 10 minutes to deepen caramelization.

Stir in minced garlic and cook until fragrant, about 30 to 45 seconds.

Add 3 tablespoons of tomato paste and cook for 4 to 5 minutes until it turns a rust-like color.

Deglaze the pot with 1 cup of dry red wine, allowing it to absorb almost completely.

Add 1 gallon of beef stock back into the pot, along with the cooked beef and 1 bay leaf; season with coarse salt and freshly cracked pepper.

Bring the mixture to a boil, then cover and simmer over low to medium heat for 45 to 60 minutes.

Prepare vegetables: peel and thinly slice 4 carrots, slice 4 ribs of celery, peel and thinly slice 3 small parsnips, cut 1/2 lb of green beans into 1-inch pieces, and peel and large dice 2 large russet potatoes.

Optionally, prepare other vegetables like turnips or celeriac root.

Check the beef for tenderness; it should break down easily with a spoon.

Thicken the soup by mixing 1 stick of softened unsalted butter with 1/2 cup of all-purpose flour until well combined, then add it to the soup gradually while stirring.

Add all prepared vegetables to the broth and cook for 25 to 30 minutes until they are al dente.

Optionally, cook pasta in a separate pot of boiling salted water for 7 to 9 minutes until al dente, then rinse under cold water and coat with olive oil to prevent sticking.

In a large frying pan, heat olive oil over high heat, add sliced mushrooms, season with salt, and sauté for 4 minutes untouched, then for an additional 2 to 3 minutes.

Add the sautéed mushrooms to the soup and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level: