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Description
If you are using the leftover cooked beef from your brown stock, skip action 2 of this recipe and add the prepared beef at the end (in action 9). Additionally the cooking time in Step 7 may be lowered to 30 minutes.
Components
- 2 tablespoon s additional virgin olive oil
- 1 pound chuck beef cut into little pieces (or utilize the prepared beef that is remaining from making your brown stock)
- 1 cup onions diced
- 1/2 cup celery diced
- 1 cup carrots diced
- 1/2 cup leeks diced
- 1 clove garlic minced
- 1 6-ounce can tomato paste
- 1 teaspoon dried thyme
- 2 6-ounce cans of V-8 juice
- 1/2 cup red white wine
- 2 quart s brown stock (see recipe here), or canned beef stock
- 2 cup s water
- 114- ounce can diced tomato
- 1 cup cabbage chopped
- 1/2 cup white turnip diced
- 1/2 cup green beans approximately chopped
- 1 cup spud diced
- 3 ounce child spinach
- 111- ounce can kernel corn drained pipes
- 114- ounce can white beans drained pipes and washed
- Salt as needed
- Pepper as required
Directions
- In a 10- quart pot or Dutch oven, heat olive oil over medium high heat.
- Location beef in oil and scorch on all sides. Do not crowd pan so cook in batches.
- Add onion, celery, carrots and leeks and sauté for 3-5 minutes till veggies are somewhat tender.
- Include garlic and cook one more minute.
- Add tomato paste and cook an additional minute then include dried thyme.
- Include V-8 and red white wine to deglaze pan. Prepare for one additional minute scraping up any brown bits from bottom of pan.
- Add brown stock and water and bring to a boil. Minimize to simmer, and cook for one hour.
- Include diced tomatoes, cabbage, turnip and green beans and give a boil. Minimize heat and simmer for 10 minutes.
- Add potato, spinach, corn and white beans and remind a boil. Simmer for five more minutes or till potato is cooked.
- Adjust with salt and pepper if required.
Likewise in our Beef Soup Series:
Part 1: Brown Stock
Part 2: Beef and Barley Soup
Part 4: Hamburger Soup
Fulfill The Author: Martha
Martha is part of the husband-wife team that develops A Household Banquet. She loves to prepare and entertain for family and friends, and she believes that serving a great meal is one of the very best ways to show someone that you care. Martha is a self-taught house cook, who likes to read cookbooks and attempt new recipes. After a decades-long profession in organisation and online marketing, she now runs A Family Feast full-time. Her specializeds are baking, desserts, veggies and pasta dishes.
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