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Beef Soup with Root Vegetables Recipe

Recipes >> Entrees >> Beef Soup with Root Vegetables Recipe

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Beef Soup with Root Veggies

Ingredients

  • 1 1/2 pounds beef, boneless round steak
  • 1 tablespoon oil, cooking
  • 3 can(s) broth, beef, (14-ounce cans)
  • 1 cup(s) water
  • 2 stalk(s) celery, sliced
  • 1 large onion(s), coarsely chopped
  • 1 medium carrot(s), sliced
  • 2 tablespoon thyme, snipped, or 2 teaspoons dried thyme, crushed
  • 2 teaspoon Worcestershire sauce
  • 2 clove(s) garlic, minced, minced
  • 1/4 teaspoon pepper, black ground
  • 1 bay leaf
  • 2 medium potato(es), peeled and cut into 3/4-inch cubes
  • 2 medium turnips, peeled and cut into 3/4-inch cubes
  • 1 large potato(es), sweet, peeled and cut into 3/4-inch cubes
  • crackers, flat

Method


Recipe Tip: Slow-Cooker Version: Brown meat, if desired. Omit water and use dried thyme option. In a 4 1/2- to 6-quart slow cooker combine celery, onion, carrot, garlic, potatoes, turnips and sweet potatoes. Add meat. Combine broth, dried thyme, Worcestershire sauce, pepper, and bay leaf; pour atop beef. Cover and cook on low-heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Remove bay leaf before serving. Preparation 1. Trim fat from steak. Cut steak into 3/4-inch cubes. In a 4-quart Dutch oven, heat the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown.

  1. Add broth, the water; celery; onion; carrot, dried thyme, if using; Worcestershire sauce; garlic; pepper; and bay leaf.

  2. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is nearly tender. Discard bay leaf. Stir in potatoes, turnips, and sweet potato. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Stir in fresh thyme, if using. If desired, serve with crackers

Nutritional Info (Per serving):

Calories: 224, Saturated Fat: 2g, Sodium: 664mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 19g, Cholesterol: 50mg, Protein: 22g

Carb Choices: 1.5

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