Beef Vegetable Soup
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The Cozy Cook · by Stephanie★ 5.0 (28)

Beef Vegetable Soup

NUTRITION · PER SERVING130M COOK
CAL 20%·PRO 40%
CARBS 14G14% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 27G62% OF CAL
10G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty beef and vegetable soup simmered with chuck roast, tomatoes, and herbs. Can be made on the stovetop or slow cooker and serves well with mashed potatoes or biscuits.

mainamericansoupbeef
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Nutrition & ingredients

Ingredients

serves 10
  • 2 teaspoons brown sugar
  • 1/3 teaspoon black pepper
  • ½ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ cup flour
  • 2 lbs. chuck roast (see note 1)
  • 3-6 tablespoons olive oil
  • ½ cup dry red wine (See Note 2.)
  • 4 Tablespoons cold butter (separated)
  • 1 cup yellow onion (diced)
  • 3 Tablespoons Tomato Paste
  • 4 cloves garlic (minced)
  • 1 Tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 sprig rosemary (or ½ tsp dried)
  • ¼ teaspoon ground sage
  • 7 cups beef broth (or 6 for crock pot to account for liquid reduction on stove)
  • 1 tsp better than bouillon (or 1 beef bouillon cube)
  • 2 ½ cups frozen peas/carrots/corn/green beans
  • ¼ cup Cornstarch + ¼ cup cold water
  • 2-3 drops Gravy Master ((Optional)- Adds an even richer darker color.)
  • Chopped parsley (to garnish)
PREP
10M
SODIUM
829MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.