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Ingredients
- 1 – 1 1/2 lbs beef chuck, trimmed of fat and cut into large cubes (maybe 2 pounds before trimming the fat?)
- salt
- pepper
- 4 tbsp flour
- 4 large potatoes, peeled and cut into large chunks
- 5 carrots, peeled and cut
- 4 stalks celery, cut
- 1 onion, cut coarsely
- 4 cloves garlic, minced
- 28 oz tomatoes, diced (I no longer use canned tomatoes of any kind – fresh or Pomi brand works)
- 4 cups beef broth
- vegetable oil
Preparation
Step 1
Coat beef with salt and pepper, then rub in 2 tbsp of flour. Brown the beef in hot oil until most sides are browned but still very pink or red on the inside. Remove from heat and set aside.
Method 1: Brown vegetables (except for tomatoes) in a little oil. Add tomatoes and 2 tbsp flour. Add one can of broth and simmer. Toss in garlic and beef and 2nd can of broth. Simmer covered for 2-3 hours until beef is tender.
Method 2: Put the beef in a crock pot. Add garlic, vegetables, broth, and tomatoes. Cover and cook on high for 8 hours.
You can thicken the soup with cornstarch and water, or by making a roux and incorporating the soup, or reducing it over a simmer. I tend to like it soupy.
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