veggie beef soup
★★★★★
3
This is best when cooked on the stove in a stock pot all day (8-10 hrs) But SO worth the wait!
Blue Ribbon Recipe
Ordinary ingredients, but EXTRAordinary flavor! The veggies lend this soup a unique sweetness that we just ate up.
— The Test Kitchen
@kitchencrew
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Ingredients For veggie beef soup
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4 cturnips - diced
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4 cparsnips - diced
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1 lbbaby carrots -
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3 lbred or white potatoes washed and diced
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3 lbsirloin steak or pot roast cut into cubes
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2 canbeef broth
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1 canchicken broth
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1 pkgcellery - diced
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2large red onions - diced
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1 stickbutter or margarine
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2 Tbspitalian seasoning
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1 Tbspgarlic powder or fresh garlic
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1 Tbspdill, dried
How To Make veggie beef soup
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1Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
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2While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
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3Add cooked meat and all the juices from the pan to the stock pot. Pour about a cup of water into the frying pan and scrape all the browned stuff from the pan and put that into the stock pot! This is where you get a lot of the flavor from. Cook 8-10 hrs. Serve with fresh hot baked bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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