Beef and Vegetable Soup with Homemade Stock (adapted from The Art of Manliness). I’ve always wanted to make beef stock and thanks to a blog called The Art of Manliness, I was able to find an easy stock recipe, plus a beef and veggie soup that I was able to use my leftover rib meat in
Add more water or beef broth if you desire a thinner soup and bring to temperature. I can’t decide if it’s a really odd version of chilli or a cabbage roll in soup form but it’s so delicious and hearty
Craving some Creativity - Crafts. Design. Cooking.
Then is time for a wonderful vegetable soup, so let’s cook. With this post I’m not only celebrating the beginning of the new year but also my one year anniversary with “Around the Bowl”, I can’t believe a year and so many soups have gone by
Esta carne de res al horno requiere muy pocos ingredientes y es deliciosa y fácil. Vamos a utilizar un pedazo de carne de res que no sea caro y lo vamos a suavizar en el horno cocinándolo a fuego lento
Add remaining water along with beef bouillon cubes. Add carrots, potatoes, peas, tomatoes, and beef. 2 tablespoons canola oil2 1/2 pounds boneless beef chuck roast1 medium onion, minced1 clove garlic, minced2 tablespoons Worcestershire sauce1 teaspoon salt1 teaspoon onion salt1 teaspoon pepper1 teaspoon parsley1 teaspoon basil1/2 teaspoon oregano2 bay leaves4-5 quarts water, divided3beef bouillon cubes3 large carrots, peeled, and diced4 medium potatoes, peeled, and diced1 cup frozen peas15 oz can diced tomatoes In large Dutch oven, sear beef in hot oil 2-3 minutes on both sides until brown. Simmer for 2 1/2 hours until meat is tender, adding water as necessary. Cook for an additional 20-30 minutes until vegetables are tender