A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth. ~~ CLICK PIN TO READ MORE ~~| Soup | Soup Healthy | Soup Recipes | Soup Recipes Healthy | Soup Recipes Slow Cooker | Soup Recipes Easy | Soup Recipes With Ground Beef | Soup Recipes Vegetarian | Potato Soup | Chicken Soup | Fish Soup | Potato Soup | Lentil Soup | Roll Soup | #wandabaker
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: salt and pepper 2 onions, chopped 2 tablespoons vegetable oil, divided 2 carrots, peeled and chopped 2.5 to 3 pounds boneless beef chuck roast (trimmed) ~~ CLICK PIN TO READ MORE ~~
Instructions:
First step is Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch pieces and season with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy bottom soup pot until shimmering. Brown half the beef, about 10 minutes, and transfer to a bowl using a slotted spoon; cover to keep warm. Brown the remaining beef cubes and remove to the bowl along with any beef juices.
And then, Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots, and celery and cook until vegetables are softened and the onions start to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves, paprika and tomat
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