Beef and vegetable soup

Slow Cooker Beef Brisket
June 20, 2023
Slow Cooker Barbequed Beef Ribs
June 20, 2023



Heat 1 1/2 tablespoons of canola oil in a Dutch oven or heavy pot over medium to medium high heat. Adding chuck roast also & sear to brown each side. Adding about 3 cups of beef broth (or enough to cover it), black pepper also bay leaves. Simmer for 2 1/2 to 3 hours or until fork tender.


After the beef has simmered for about 2 hours, heat 1 tablespoon canola oil in a separate Dutch oven or heavy pot over medium heat. Adding onion, celery also carrot; cook 5-7 or until onions & celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook 1 minute, stirring constantly.


Adding 4 c of beef broth, potatoes, green beans, diced tomatoes, Worcestershire sauce. Pour in 1 1/2 cups of broth in which you cooked the chuck roast, making sure to discard the bay leaves. Simmer until vegetables are tender; 20-30 minutes.


Removing chuck roast from pot and let it cool on a cutting board. Shred it with 2 forks, removing the fat and gristle. Add the shredded beef to the pan and heat through for 5 mn !



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