Winter Beef And Vegetable Soup Recipes

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Steps:

• Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
• Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
• Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

Steps:

• Pat the beef dry with paper towels.
• Place the flour in a large
• Owl or zip-lock bag and season to taste with salt and pepper.
• Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
• In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
• Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
• Transfer to a bowl and set aside.
• Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
• Decrease heat to medium and add the remaining 1 T oil to the pot.
• Add the onions and sauté until well browned, 12-15 minutes.
• Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
• Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
• Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
• Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
• Add the pearl onions and cook until just heated through, about 3 minutes longer.
• Discard the bay leaf and sage sprigs.
• Season to taste with salt and pepper.
• Ladle into warmed soup bowls and garnish with.