This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor
Ingredients:
1/2 tbsp canola oil
3-4 pounds chuck roasting
7-8 Cups Low Sodium Beef Broth
1/4 teaspoon fresh ground black
Pepper to taste
2 laurel leaves
1 Medium Chopped Onion
2 ribs chopped celery
2 peeled and chopped islands
2 garlic cloves
1 tsp dried parsley
1/2 tsp oregano
1/2 tsp marjoram
/4 tsp dried thyme leaves
1/4 tsp dried basil
2 medium potatoes(cubes)
1/4 pounds green beans
1 can small tomato cubes
1 tbsp Worcestershire sauce
Instructions:
Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat. Add a roasted chuck and burn it to redness each side. Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until the fork is cooked.
After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat. Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.
Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce. Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes. Remove the grilled chuck from the pot and cool on the chopping board. Tear it apart with fork 2 that gets rid of fat and cartilage. Add grated beef to the saucepan and warm for 5 minutes
Enjoy!!!
