Vegetable Beef Soup Fall Apart Beef Recipes

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

VEGETABLE BEEF SOUP (FALL APART BEEF!)

Steps:

• Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
• Pat beef dry with paper towels, then sprinkle with salt and pepper.
• Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
• If pot looks dry, add a touch more oil.
• Add garlic and onion, cook for 2 minutes.
• Add carrot and celery, cook for 2 minutes or until onion is translucent.
• Stir in flour, then slowly pour in beef broth while constantly stirring.
• Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
• Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
• Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
• The soup is ready when the potatoes are cooked and beef is very tender (see video).
• Adjust salt and pepper to taste (I like lots of pepper in this!).
• Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

VEGETABLE BEEF SOUP

Steps:

• In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
• In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside.
• In the same pan, add 1-2 tablespoons of oil and the onions and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.
• Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way.
• Return the first batch of browned meat back to the pan with the second batch.
• Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste, and garlic and cook stirring constantly, about 30seconds.
• Add the red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.
• Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil.
• Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.

VEGETABLE BEEF SOUP

Steps:

• In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient.
• Add your salt and pepper and mix to combine.
• Mix in your beef broth, tomatos, tomato soup, worcestershire sauce, italian seasoning, vegetables and potatoes.
• Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.

BEEF NOODLE SOUP

Steps:

• Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
• In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
• In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
• Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
• Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.