Rich & Beefy Vegetable Soup
"This is an old family recipe made better over time. I often serve this soup over noodles."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 lb beef stew meat, cut into bite sized pieces
- 1 -2 tablespoon flour, light dusting
- salt
- pepper
- 1 -2 tablespoon canola oil
- 1 medium onion, diced
- 1⁄4 cup red wine, dry (optional)
- 6 cups beef stock, broth
- 8 ounces tomato sauce
- 15 ounces diced tomatoes with juice
- 15 ounces great northern beans, rinsed
- 1 bay leaf
- 1⁄8 cup flat leaf parsley, loosely packed, chopped
- 1 -2 carrot, diced
- 1 -2 celery rib, sliced
- 1⁄2 cup corn, frozen
- 1⁄2 cup peas, frozen
directions
- Trim and cut beef cubes int bite sized pieces.
- Lightly salt, pepper and then flour cubed beef.
- Heat oil over medium/high heat in a deep soup pan.
- Brown beef on all sides. Careful not to burn. Add more oil if necessary.
- Add onions to beef and sautee until softened.
- Deglaze the pan w/ 1/4 C red wine.
- Add beef stock, tomatoes, tomato sauce, bay leaf.
- Add beans and vegetables.
- Simmer for up to 2 hours or longer to insure the beef is tender. Add more beef stock if desired.
- For a heartier dinner, I often serve over noodles.
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Reviews
-
This is very similar to the stew recipe I've been using for years. Somehow the corn doesn't feel right in it, maybe because of the great northerns; however, with only 1/2 cup for 6-8 servings, it doesn't really make much difference. Thanks for sharing.
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
