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“This is an adaption of several recipes to fit the needs of my family. This is good, and very comforting. Make sure to add the fresh chopped parsley at the end, it really adds to the whole experience. As with most soups this is yummy with a crusty bread. I like my bell pepper to be orange or red because it makes the soup look pretty.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. take 1 tablespoon of olive oil, and put in saute pan. add first 4 ingredients. Saute, until soft about 7 minutes.
  2. Remove cooked veggies and add to large pan. Add beef broth to large pan.
  3. combined flour , salt and pepper to a 1 gallon zip lock bag. Add beef that has been cut into bite size pieces. close bag and shake. Carefully remove beef and shake off any excess flour.
  4. In same saute pan that you cooked your veggies, add remaining oil and butter to pan, heat until butter has melted and pan is hot. Add beef. (you may want to do this in small batches, as you want the beef to brown, not get soggy).
  5. Once beef is brown add this to your broth and veggies. Remove about 1 cup of broth, and add it to your veggie pan. Return veggie pan to the heat. Scrape bottom of pan with the broth in the until it comes to a soft boil.
  6. Add this mixture back to your pot. Add Steak sauce and honey. Simmer for about 30 minutes (If your beef is tough, you can let this simmer longer).
  7. Add velveeta that has been cubed into small pieces. Stir until melted.
  8. Add chopped Parsley.
  9. Remove from heat and enjoy.

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