Beef And Vegetable Soup Recipe

Name: Beef And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. boneless beef chuck, cut in 1/2-inch cubes; 2 Tbsp. flour; 1 tsp. salt; 1 tsp. paprika; 2 Tbsp. corn oil; 1 1/2 qt. beef stock or water; 1 1/2 qt. canned tomatoes, chopped; 1/2 c. original Worcestershire sauce; 1/3 c. chopped onion; 1/2 tsp. minced garlic; 1/2 c. sliced carrots; 1/2 c. chopped celery; 1/2 c. diced, peeled potatoes

Servings: persons

1 1/2 lb. boneless beef chuck, cut in 1/2-inch cubes
2 Tbsp. flour
1 tsp. salt
1 tsp. paprika
2 Tbsp. corn oil
1 1/2 qt. beef stock or water
1 1/2 qt. canned tomatoes, chopped
1/2 c. original Worcestershire sauce
1/3 c. chopped onion
1/2 tsp. minced garlic
1/2 c. sliced carrots
1/2 c. chopped celery
1/2 c. diced, peeled potatoes

1
Dredge meat with flour that has been mixed with salt and paprika; shake off excess.
2
Heat oil in large saucepan until hot. Brown meat in hot oil on all sides.
3
Drain off excess fat.
4
Add beef stock, tomatoes, Worcestershire, onion and garlic.
5
Bring to a boil.
6
Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours.
7
Add carrots, celery and potatoes; mix gently.
8
Simmer, covered, until vegetables are tender, 20 minutes.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lb. boneless beef chuck, cut in 1/2-inch cubes, 2 Tbsp. flour, 1 tsp. salt, 1 tsp. paprika, and more.

Yes, Beef And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Vegetable Soup

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