Gluten free

Wintery vegetable beef soup

Name: Wintery vegetable beef soup
Total time: 45 min
Yield: 8 servings
Ingredients: 0.5 Tbsps butter; 0.5 Tbsps oil; 2 pounds beef chuck roast; 1 quart water; 4 slice bacon; 2 large sweet potato; 2 large parsnip; 2 large carrots; 2 large celery ribs; 1 large onion; 5 cloves garlic; 0.25 red cabbage; 0.25 cabbage; 1 sprigs fresh thyme leaves; 1 sprigs parsley; 2 bay leaves; 8 servings black pepper

This gluten-free Wintery Vegetable Beef Soup is a hearty main course perfect for Autumn. It covers 30% of your daily requirements of vitamins and minerals. Similar to a classic beef stew, this soup is flavorful and comforting.

Ingredients

butter

0.5 Tbsps

oil

0.5 Tbsps

beef chuck roast

2 pounds

water

1 quart

bacon

4 slice

sweet potato

2 large

parsnip

2 large

carrots

2 large

celery ribs

2 large

onion

1 large

garlic

5 cloves

red cabbage

0.25

cabbage

0.25

fresh thyme leaves

1 sprigs

parsley

1 sprigs

bay leaves

black pepper

8 servings

Method

Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
In the same pot you cooked the beef in, add the bacon and cook just done.
Remove bacon, but leave fat in pan.
Add veggies and cook until just beginning to soften.
Add shredded beef and reserved bacon back to pot along with herbs.
Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
I let it sit, covered for at least an hour to allow the flavors to come together.
Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).
To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.
Sprinkle with fresh, chopped herbs and more black pepper, if desired.

Nutrition:

399 kcal

Carbs

32 g

Fat

19 g

Protein

26 g

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