Beef is not on my menu much. There are multiple reasons. I think chicken or fish are better for me, then finding the good stuff is not always easy, and then if you do it is pretty expensive. I have become a food snob about the quality of it. But, since I have been out of commission for so long I began to crave soup, but with a little substance. I have had
and
and
and even some garbanzo bean soup/stew. I needed some beef. So I made some Vegetable Beef Soup.
Previously I have made vegetable beef soup and Ina’s Beef Bourguignon, but I was not happy with the outcome. It must be my fault; I must be doing something wrong. It seemed I could not get the beef tender enough. I simmered for hours. A trip in the oven and even a slow cooker did not seem to work. It was passable, but I would not have served it to company.
This morning I got up and decided to cook the beef like I was cooking a roast. I did cube it, which I do not do for a roast, but I browned it on top of the stove to get it started and then into the oven for braising. I checked on it a half hour later and began to fret, I told you before I am an anxious cook, but another half hour and it started to look better. I then added shallots. I would have used leek but it would have meant a trip to the market so I used up all my shallots and a clove or two of garlic. Another half hour and I added in carrots and celery and some spices. If you have 21 spices from Trader Joes add it, it seems to give it depth of flavor. I used a half-teaspoon, along with dried thyme and oregano while I am waiting for Spring for fresh herbs. Another half hour and I added diced potatoes and a jar of homemade marinara.
I think my previous problem has been too much liquid and the tomatoes. It seems that the acid from the tomato toughened the meat, but since the meat was now tender it seemed safe to add in the tomatoes. Does anyone know if this is true? All I know is my soup turned out delicious and I would willing serve it to anyone. It is that good. I plan to try this method on Beef Bourguignon soon.
You can double this recipe if you are making for a crowd, but I only make small batches and it works well for me.
- 1 ½ pounds chuck roast
- 1 cup onion or shallot, or leek
- 1 cup carrots
- 1 cup celery
- 1 cup potatoes
- spices
- Salt && Pepper
- 1 15 oz. Diced tomatoes or homemade marinara
- 2 cups broth – beef or vegetable
- Cut roast in chunks.
- Brown in olive oil.
- Place a tight lid on your pot and braise at 300°.
- Check on the progress and if it looks tender add onions and garlic.
- Add carrots and celery.
- Add potatoes and marinara.
- Check every half hour on progress and adjust as needed.
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