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.
Ingredients you will need
Seasoning Mix
Pepper
Beef
Salt
Cooking Oil
Equipment you will use
Dutch Oven
2
Remove from pan.
Equipment you will use
Frying Pan
3
In same pan, heat remaining oil over medium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
4
Add carrots; cook and stir until crisp-tender.
Ingredients you will need
Carrot
5
Add onion and peppers; cook and stir until vegetables are tender.
Ingredients you will need
Vegetable
Peppers
Onion
6
Add garlic; cook 1 minute longer.
Ingredients you will need
Garlic
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.
Ingredients you will need
Worcestershire Sauce
Tomato Paste
Seasoning
Bay Leaves
Tomato
Broth
Beef
Wine
Equipment you will use
Frying Pan
8
Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.