Beef Soup, Giada De Laurentiis

By á-46

Total Time:

Cook:
2 hr

Yield:6 servings
Level:Easy

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 3 large celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 1/2 teaspoons chopped fresh rosemary leaves
• 1 1/2 teaspoons dried oregano
• 6 (14-ounce) cans beef broth
• 1 (28-ounce) can diced tomatoes in juice
• 1/3 cup chopped fresh Italian parsley leaves
• 2 C lentils if wanted

Preparation

Step 1

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. (Add lentils cook about 1 hr til lentils are done) Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.