Vegetable Beef Soup

November 7, 2024 by admin

- Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear to brown each side. Remove it from the pot and plate it.

Reduce the heat to medium. If needed, add more vegetable oil. Add the carrots, onions, and celery and cook for 5 minutes or until the onions and celery are tender.
Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer for about 1 ½-2 hours or until fork tender. Add the potatoes and green beans and simmer until tender, about 20 minutes.
Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Remove and discard the bay leaves. Use a small ladle to skim any fat off the top of the soup. Add the shredded beef to the pot and warm for 5 minutes. If desired, garnish with chopped fresh herbs.

Slowly simmer the chuck roast until fork tender. Do not boil.
If you do not like a vegetable, replace it with something you like. For instance, you could replace the green beans with frozen peas; however, you should add them about 5 minutes before the soup is done.
Russet potatoes are great for baking and mashing but not for soups. Use Yukon Golds or red potatoes, as they hold up very well in soups and stews.
To make it easy, you can substitute 1 1/2 teaspoons of Italian Seasoning for the oregano, marjoram, thyme, and basil.
Skim the fat from the top of the soup using a ladle and a little patience.

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