This is the soup I entered for our recent AR Souper Bowl, which I found online at delish.com. I followed it exactly as published with 2 minor changes. I omitted the parsley garnish and substituted a jalapeño pepper for the frozen green peas. The jalapeño added a little kick, but not too spicy for most people. I used the whole pepper diced, minus the stem. The broth this soup makes, I swear I could drink it with nothing else added. They call it a stew, but I disagree and call it a soup. Either way I think you’ll really like it.
Best-Ever Beef Stew
Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Servings: 8 serving(s)
Ingredients:
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
Directions:
In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Nutrition:
(per serving): 275 calories, 28 g protein, 21 g carbohydrates, 3 g fiber, 4 g sugar, 9 g fat, 3 g saturated fat, 490 mg sodium
Source: https://www.delish.com/cooking/recip...f-stew-recipe/
I know I’ve already posted this, but I wanted to include it under Soup Recipes.
Best-Ever Beef Stew
Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Servings: 8 serving(s)
Ingredients:
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
Directions:
In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Nutrition:
(per serving): 275 calories, 28 g protein, 21 g carbohydrates, 3 g fiber, 4 g sugar, 9 g fat, 3 g saturated fat, 490 mg sodium
Source: https://www.delish.com/cooking/recip...f-stew-recipe/
I know I’ve already posted this, but I wanted to include it under Soup Recipes.
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