Harvest Beef Soup Recipe

Name: Harvest Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 thick bacon slices; 1 onion, halved and sliced; 8 ounces baby portobello mushrooms, quartered; 3 garlic cloves, minced; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 3 pounds top round steak, trimmed and cubed; 2 tablespoons olive oil; 3 tablespoons tomato paste; 1 cup red wine; 3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package); 1 pound carrots, peeled and sliced; 1 pound parsnips, peeled and sliced; 1 pound butternut squash, cubed; 4 fresh thyme sprigs; 4 fresh oregano sprigs; 1 (10-oz.) package refrigerated shelled edamame; 4 cups baby kale; 1 to 2 Tbsp. balsamic vinegar

Servings: persons

5 thick bacon slices
1 onion, halved and sliced
8 ounces baby portobello mushrooms, quartered
3 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 pounds top round steak, trimmed and cubed
2 tablespoons olive oil
3 tablespoons tomato paste
1 cup red wine
3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package)
1 pound carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 pound butternut squash, cubed
4 fresh thyme sprigs
4 fresh oregano sprigs
1 (10-oz.) package refrigerated shelled edamame
4 cups baby kale
1 to 2 Tbsp. balsamic vinegar

1
Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (Reserve bacon for another use.) Cook onion in hot drippings over medium-high heat, stirring occasionally, 4 minutes. Add mushrooms, and cook, stirring often, 5 minutes. Add garlic, and cook, stirring often, 1 minute. Remove mixture from Dutch oven, using a slotted spoon.
2
Sprinkle salt and pepper over beef. Cook beef in hot olive oil in a separate skillet, in 3 batches, over medium-high heat, stirring often, 5 minutes or until browned. Transfer beef to a bowl. Add tomato paste to Dutch oven, and cook, stirring often, 2 minutes. Stir in wine, and cook, stirring often, 4 minutes. Stir in concentrated beef stock, beef, and 8 cups water; bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, 1 hour.
3
Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour.
4
Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous.

3069

kcal

Calories

220

Fat

143

Carbs

162

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 19 ingredients. The key ingredients include: 5 thick bacon slices, 1 onion, halved and sliced, 8 ounces baby portobello mushrooms, quartered, 3 garlic cloves, minced, and more.

Yes, Harvest Beef 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.

Harvest Beef Soup

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