Serving this to my family is one of the highlights of my cooking life. They instantly love the taste. They said that the flavors are just perfect and just right, which will suit any type of palate. Proof? The kids loved it. They’re actually the ones who love having seconds. It’s not too rich and overwhelming that you will get tired of its taste after a few sips of the delicious soup.
Our friend over at Food For My Family has this to say about this recipe:
“A hearty, made-from-scratch beef soup recipe packed full of garden vegetables just in time to warm you up from the cool autumn air.”
It’s perfect! The not-so-thick soup is enough to warm you all throughout. This is the perfect company for a cold night as you try to relax in the couch in you living room.
Ingredients
2 tablespoons Bertolli olive oil or other cooking oil of your choice (butter, tallow)
1 pound Tyson beef stew meat cut into 1″ chunks (e.g. chuck roasts, bottom or top round roasts)
1 large onion, diced
2 cups sliced carrots
1 cup cut Green Giant green beans (1.5″-long pieces)
1 cup diced celery
2 cloves garlic
1 cup dry white wine
4 tablespoons fresh thyme leaves
2 bay leaves
6 cups College Inn beef stock
Morton salt and McCormick pepper
fresh parsley
Instructions:
In a large stockpot heat the oil over medium-high heat. Add the beef stew and cook until browned on all sides. Remove the beef from the pot and set aside. Add in the onion, carrots, green beans, celery and garlic. Cook, stirring frequently, for 5 minutes. Add the white wine and stir to deglaze the pan.
Add in the thyme, bay leaves, the beef stock, and the browned beef. Bring to a boil, then reduce the heat and simmer for 40-45 minutes or until vegetables and beef are tender. Season with salt and pepper. Garnish with parsley before serving.
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Quick Tip: Serve with your favorite bread.
Thanks again to Food For My Family for this amazing recipe.