Peppered Beef Soup Recipes

PEPPERED BEEF SOUP

Steps:

• Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
• Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
• Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
• Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
• 3 cups low-sodium beef broth may be substituted.

PEPPERED BEEF SOUP

Steps:

• Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess.
• Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned.
• Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
• Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste.

PEPPERED BEEF SOUP

Steps:

• Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
• Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
• Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
• Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
• *3 cups low-sodium beef broth may be substituted.

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

BEEF PEPPER POT SOUP

Steps:

• Put meat, water, and onions in a heavy soup kettle.
• Cover and bring to a boil over high heat.
• Reduce heat to low and simmer for 3 hours.
• Remove meat, let cool, and discard bones, returning meat to pot.
• Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
• Season with salt and pepper.

SLOW COOKER PEPPERED BEEF SOUP

Steps:

• Rinse roast, and pat dry.
• Cut a 1-inch deep cavity in the shape of an "X" on top of the roast (do not cut all the way through roast).
• Dredge roast in flour and shake off excess.
• Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned.
• Place roast in a 6 quart slow cooker.
• Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots.
• Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker.
• Sprinkle with parsley, basil, bouillion, and ground pepper.
• Add bay leaves to liquid in slow cooker.
• Cover and cook on low 7-8 hours or until fork-tender.
• Shred roast using two forks.
• Season with salt to taste.