Chunky Beef & Vegetable Soup

Chunky Beef & Vegetable Soup
If you have around 3 hours and 10 minutes to spend in the kitchen, Chunky Beef & Vegetable Soup might be an amazing gluten free, dairy free, and whole 30 recipe to try. For $1.69 per serving, you get a main course that serves 8. One serving contains 294 calories, 25g of protein, and 8g of fat. Head to the store and pick up bay leaf, salt, canned tomatoes, and a few other things to make it today. It will be a hit at your Autumn event.

Instructions

1
Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches.
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Seasoning MixSeasoning Mix
PepperPepper
BeefBeef
SaltSalt
Cooking OilCooking Oil
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Dutch OvenDutch Oven
2
Remove from pan.
Equipment you will use
Frying PanFrying Pan
3
In same pan, heat remaining oil over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add carrots; cook and stir until crisp-tender.
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CarrotCarrot
5
Add onion and peppers; cook and stir until vegetables are tender.
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VegetableVegetable
PeppersPeppers
OnionOnion
6
Add garlic; cook 1 minute longer.
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GarlicGarlic
7
Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
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Worcestershire SauceWorcestershire Sauce
Tomato PasteTomato Paste
SeasoningSeasoning
Bay LeavesBay Leaves
TomatoTomato
BrothBroth
BeefBeef
WineWine
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Frying PanFrying Pan
8
Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
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Bay LeavesBay Leaves
PotatoPotato
BeefBeef
DifficultyExpert
Ready In3 hrs, 10 m.
Servings8
Health Score69
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