How To make Beef and Vegetable Soup 2
BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef
1 lg Onion skin left on
2 ea Whole cloves
3 ea Cloves of garlic
2 ea Stalk celery with leaves
1 lg Carrot
3 c Low/no sodium beef broth
VEGETABLES: 3 lg Carrots cut in 1/2 inch
-dice 2 lg Parsnips cut in 1/2 inch
-dice 2 ea Stalk celery cut in 1/2 inch
-dice 6 ea Sprigs fresh dill
1/2 lb Green beans 1 inch lengths
2 ea Leeks cut into thin strips
1/4 c Chopped parsley
1/4 c Chopped dill
Salt and pepper to taste Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot.
How To make Beef and Vegetable Soup 2's Videos
Vegetable Soup | Easy Vegetable Soup
Hey y’all! In today’s video I share with you my recipe for vegetable soup. This is a really simple recipe but it’s so good. I hope you give it a try!!
Similar to My Wok:
Thanks so much for watching and supporting.
Ingredients:
32 oz broth (veggie or chicken/beef)
6-7 cups of V8
1-2 tablespoons of butter
1/2 cup celery
1 medium onion
1 cup carrots
1 can diced tomatoes
1 10 oz package of frozen green beans
1 14 oz package of frozen corn
1 package frozen peas
1/4 cup quick barley
3-4 potatoes
2 bay leaves
1/8 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon of garlic powder
Please subscribe to my channel here:
Don’t forget to like this video, and hit the notification bell ???? so that you don’t miss out on any of my uploads!
Please follow me on Instagram:
Tashondarenaeonyoutube
For business Inquires Email:
Tashondarenaee@gmail.com
OLD SCHOOL BEEF STEW
This is a hearty filling recipe to enjoy on a cold rainy fall or winter night
3 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
4 cups (1 quart) low-sodium beef broth
3 medium carrots
2 tsp chopped garlic
3 medium celery stalks(optional)
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
Trim the roast of excess fat and grizzle and cut it into 1- to 1-1/2-inch cubes. Place the meat in pan and season well and set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. take about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.(do not over crowd the pot when searing the meat)
Add the onion and carrots and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and carrots and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Pour in the beef stock, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. Add pearl onions and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
potatoes into large dice and add them to the pot (peel and potatoes first, if desired). Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour and add green beans,peas and corn
and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.
Serve with white rice and cornbread
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB# 142
KATY,TEXAS 77494
DONATIONS: CASH APP($wacjeff)
DONATIONS: PAYPAL.ME/oldschoolsoulfood
CONTACT INFORMATION(chefjeff@oldschoolsoulfood.com)
#oldschoolsoulfood
#oldschoolbeefstew
#helpsomebodyoldschoolsoulfood
#oldschoolhomemadebeefstew
#HELPSOMEBODYOLDSCHOOLSOULFOOD
The BEST Vegetable Beef Barley Soup
Today I’m making up vegetable beef soup with barley its that time of year for delicious comfort soups and this one is just that ...packed with that delicious old fashioned veggie soup flavor we all remember as a kid total comfort.....please give it a try I’m sure you will love it I know we do....god bless hope you enjoy❤️
Inquires : donnacantu16@gmail.com
Please hit that subscribe button I truly thank you❤️
#cookingwithdonna #vegetablebeefsoup #soup
What you will need
2 pounds chuck roast diced small fat removed
1 medium onion diced
2 carrots sliced
2 celery ribs chopped
4 cloves of garlic diced
1/2 tsp Italian seasoning
1/2 tsp oregano
2 tsp dried parsley
1 bay leaf
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
8 cups beef stock I used low sodium
1 14.5 ounce can fire roasted tomatoes blended
4 oz tomato sauce
1 to 2 tsp Worcestershire sauce
2 medium Yukon gold potatoes small diced
1 cup kernel corn
2/3 cup medium barley
Salt to taste......Enjoy!
Hearty Vegetable Beef Soup II Cold Weather Ready! #Heartybeefvegetablesoup
Hi everyone!! In today's video I'm making one of my go to Meals for a cold Fall or Winter Day! Hearty Vegetable Beef Soup! All ingredients will be in the box below! Love yall and don't forget to Subscribe, Like and Hit that, Bell!! #Haveaseatatnikistable
#Heartybeefvegetablesoup #coldweatherready #comfortfood
#howtomakesoup
Ingredients
Ground Meat or Ground Turkey
Onion
Okra
Potato
Peas
Carrots
Corn
1Tbls Minced Garlic
1Tbls Garlic Powder
1 Tbls Onion Powder
2 Tbls Knorr Tomato Chicken Bouillon
1/4 Tsp Black Pepper
1 Tbls Parsley
2 cans Tomato
Connect with me on
@NikiYou99501854
Facebook
support the channel @ paypal.me/nlyoung43
cash.app/$nlyoung43
Easy Beef Soup Recipe
A big bowl of hot soup is everything, especially in the colder months. This is one of my favorite soups to make in the Fall/Winter months. It’s hearty and comforting for the soul.
???????????? BEEF SOUP
1 lb beef stew meat, cut into bite size pieces
1 tbs olive oil
1 tsp Season All seasoned salt
1 tsp black pepper
½ cup onion, chopped
2 cloves garlic, finely chopped
8 cups water
1 (14.5 oz) can diced tomatoes
1 tsp dried oregano
1 tsp dried basil
2 packets beef bouillon powder
1 (12 oz) pkg vegetable soup mix
1 cup (4 oz) dry ditalini pasta
➡️ Season-All Seasoned Salt
➡️ Goya Powdered Beef Bouillon
➡️ A similar Ditalini pasta
➡️ Camera used to film this video
➡️ Check out my new Amazon page with some of my favorite things.
???? If you think my videos are easy to follow, be sure to give my video a thumbs up, that will really help my channel grow. Leave me a comment too. Don't be shy, I’d love to hear from you.
✅ A couple of dollars helps pay for an ingredient, a few more helps pay for the entire recipe.
???? PayPal:
???? Zelle: cookingwithshirani@yahoo.com
Thank you for your support.
❤️ Shirani
✔ I N S T A G R A M
✔ F A C E B O O K
*Amazon links are affiliate links
#beefsoup #beefsouprecipe #ditalinipasta
HOMEMADE VEGETABLE BEEF SOUP ❤️ Step by Step
VEGETABLE BEEF SOUP is an example of the best of American home cooking, it is comforting, nutritious and hearty, and it’s sure to please the whole family. I always think of soups when chilly weather blows in, and this is one of many that I absolutely love. My Ron and I love spending weekends at home relaxed, and this soup is one I love to prepare, I usually serve it with pieces of crusty bread, cornbread or saltine crackers. This delicious chunky vegetable beef soup is perfect for entertaining family or friends and it freezes perfectly for another day, I hope you give it a try. ❤️
INGREDIENTS _____________
1 1/2 lbs. Chuck Roast (bite size pieces)
1 lbs. Red potatoes (1/2 inch pieces)
1 1/2 C. Fresh green beans or frozen (tips removed & cut into 3)
1 3/4 C. Fresh corn (you can use frozen)
1 Medium Chopped onion
1 1/4 C. Chopped celery
1 1/4 C. Chopped carrots (i used 3 skinny long ones)
1 C. Frozen peas
4 Large garlic cloves (minced)
2 14.5 oz petite diced tomatoes
2 1/2 Tbsp Olive Olive Oil (divided)
2 tsp dried BASIL
1 1/2 tsp dried THYME
1 1/4 tsp OREGANO
1 tsp Crushed ROSEMARY
3 tsp sugar (not 2)
2 Bay leaves
1/2 Can Tomato paste (3oz)
Pepper as needed
Salt as needed
1 Tbsp BEEF BOUILLON (I used KNORR)
3 tsp Lemon juice (start with 1 or 2 if you like)
7 C. Beef broth
Chopped parsley (for garnish)
All Purpose Flour (as needed for meat)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#vegetablesoup
#beefsoup
#rachelcookswithlove