Beef and Vegetable Soup with Homemade Stock
Made by Michelle —
Made by Michelle —
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Overall rating 5 1 ratings

Ingredients

  • 1 1/2 cups red wine
  • wine
  • 3 carrots, cut in half
  • 3 ribs celery, cut in half
  • 2 onions, cut in half
  • 2 cloves garlic, peeled
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 6 whole peppercorns
  • 1 1/2 tablespoons kosher salt
  • spoon
  • 12 cups water
  • water
  • minutes
  • 1 teaspoon extra virgin olive oil
  • 2 pounds stew meat or leftover roast, cut into small bites
  • 1 onion, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 2 cans stewed tomatoes
  • 5 cups beef stock
  • 3 cups water
  • 2 cups frozen corn kernels
  • 2 cups frozen peas
  • 2 potatoes, diced
  • potatoes
  • 30-40 minutes Taste and adjust seasoning if necessary

Instructions

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