Beef and Vegetable Soup
A Uncategorized recipe with boneless beef chuck cut in 1/2-inch cubes, flour, salt. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
Dredge meat with flour that has been mixed with salt and paprika; shake off excess.
flour(2 tbsp)salt(1 tsp)paprika(1 tsp) - 2
Heat oil in large saucepan until hot.
original worcestershire sauce(1/2 c) - 3
Brown meat in hot oil on all sides.
- 4
Drain off excess fat.
- 5
Add beef stock, tomatoes, Worcestershire, onion and garlic.
boneless beef chuck cut in 1/2-inch cubes(1 1/2 lb)beef stock or water(1 1/2 qt)canned tomatoes chopped(1 1/2 qt)original worcestershire sauce(1/2 c)chopped onion(1/3 c)minced garlic(1/2 tsp) - 6
Bring to a boil.
- 7
Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours.
- 8
Add carrots, celery and potatoes; mix gently.
sliced carrots(1/2 c)chopped celery(1/2 c)diced peeled potatoes(1/2 c) - 9
Simmer, covered, until vegetables are tender, 20 minutes.
Rate this recipe
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Beef and Vegetable Soup
A Uncategorized recipe with boneless beef chuck cut in 1/2-inch cubes, flour, salt. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
9 steps- 1
Dredge meat with flour that has been mixed with salt and paprika; shake off excess.
flour(2 tbsp)salt(1 tsp)paprika(1 tsp) - 2
Heat oil in large saucepan until hot.
original worcestershire sauce(1/2 c) - 3
Brown meat in hot oil on all sides.
- 4
Drain off excess fat.
- 5
Add beef stock, tomatoes, Worcestershire, onion and garlic.
boneless beef chuck cut in 1/2-inch cubes(1 1/2 lb)beef stock or water(1 1/2 qt)canned tomatoes chopped(1 1/2 qt)original worcestershire sauce(1/2 c)chopped onion(1/3 c)minced garlic(1/2 tsp) - 6
Bring to a boil.
- 7
Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours.
- 8
Add carrots, celery and potatoes; mix gently.
sliced carrots(1/2 c)chopped celery(1/2 c)diced peeled potatoes(1/2 c) - 9
Simmer, covered, until vegetables are tender, 20 minutes.
Rate this recipe
