Hearty Soups // Southern Wife Everyday Life

 

BEEFY VEGETABLE SOUP

PREP
20 mins
STOVE
45 mins
CROCKPOT
6 hrs
1½ lbs Ground Beef
1 medium Onion (chopped)
1 Zesty Italian Dry Mix
1 (12oz) bag Frozen Mixed Vegetables
2 medium Potatoes (cubed)
3 cups Beef Broth
4 cups Tomato Juice
Salt and Pepper
Garlic Powder
  • In a soup pot, over medium heat, brown the ground beef and onions till no longer pink. Season with salt, pepper and garlic powder to your liking. Breaking up the meat as it is cooking. Drain and return to the soup pot.
  • Add your bag of frozen vegetables, cubed potatoes, beef broth, tomato juice and dry Italian mix. Stir to combine. Bring to a boil. Once boiling, cover and reduce heat to medium-low. Let simmer for at least 30 minutes. Giving it time for the flavors to marry and the soup to become thicker.

    • CROCKPOT INSTRUCTIONS

  • Add cooked meat and onions to the crockpot. Followed by the rest of the ingredients. Cook on low for 6-8 hours or high for 4 hours if you don't have the time.

  • Dutch Oven Pot Roast

  • ngredients

    • 3 pounds beef chuck roast - boneless
    • 1 ½ teaspoons Kosher salt, plus more to taste
    • 1 teaspoon ground black pepper
    • Olive oil
    • 2 large yellow onions, peeled and sliced
    • 6 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 cup red wine - substitute with beef broth if desired
    • 2 to 3 cups beef broth, plus more as needed
    • 2 teaspoons Worcestershire sauce
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 2 bay leaves, dried
    • 1 pound baby carrots
    • 1 ½ pounds baby yellow potatoes
    • Chopped Italian parsley for garnish - optional

    Instructions

    • Preheat oven to 300 degrees F.
    • Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
    • Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
    • Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
    • Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
    • Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
    • Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
    • If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

    Notes

    • Meat: I’d recommend a boneless 3-4 pound beef chuck roast. If it has excess fat around the edges, you can trim that out.
    • Don’t rush the searing and browning process of the meat and onions. As they brown, brown bits will form. These brown bits, when deglazed, release a lot of great flavors.
    • Sear on the meat: The best way to develop a good sear on the meat is to let it sear undisturbed over medium-high heat until it’s golden brown and a sear crust forms, about 5 minutes per side.
    • Red wine recommendations: Cabernet Sauvignon or Pinot Noir.
    • Storing: Refrigerate leftovers in a sealed container.
    • Freezing: Freeze in individual freezer-friendly containers for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave oven or over the stovetop.
     

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