Hearty Beef Soup
A hearty and nourishing Beef Soup recipe
Equipment
Ingredients
- 2 1/2 pounds beef stew meat cut into 1/2 to 1-inch pieces
- 2-3 pounds beef shanks excess fat cut off
- 8 cups beef broth or water or a combination
- 15 ounces tomato sauce
- 1/2 cup red wine
- 2 onions diced
- 2 stalks of celery diced
- 2 carrots diced
- 4 cloves of garlic minced
- 1/2 ounce dried porcini mushrooms chopped by hand or in food processor
- 2 bay leaves
- 1 tsp marjoram
- 2 can of kidney beans.
- Salt and pepper to taste
- Olive oil to brown meat
- Cooked barley optional
Instructions
- Heat oil in heavy pan, I used my large cast iron skillet.
- With heat at medium high to high, working in batches sear your cubes of stew meat until browned on all sides, adding oil as necessary.
- Put stew meat in your slowcooker or in a heavy pot if you are using your stove top.
- Adding oil if necessary, brown your shanks on all sides.
- Place shanks in slowcooker or pot
- Add remaining ingredients and cook in slowcooker on LOW for 8-9 hours or on the stovetop on simmer for 2-3 hours.
- If cooking on stovetop, you may need to add some additional liquid if it evaporates.
- If gluten is not an issue, add some to your soup as desired. I try to avoid unnecesarry gluten and it is plenty hearty without the barley.
Nutrition
Serving: 1gCalories: 1034kcalCarbohydrates: 25gProtein: 151gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 18gTrans Fat: 1gCholesterol: 381mgSodium: 1916mgFiber: 6gSugar: 5g
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