Tender Beef Soup
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cartons of beef broth
- 2-2.5 lbs of beef chuck
- 4-5 carrots peeled and chopped
- 1 cup of celery thinly sliced
- 1 celery rib
- 1 small white onion chopped
- 1 tbsp of tomato paste
- 1 tsp minced garlic
- 1 tbsp of olive oil
- sea salt to taste
- (optional) parsley to garnish
- Chop beef chuck and remove as much hard fat as possible then season with a little salt and sear on one side with olive oil.
- Remove meat from the pan once you see a little browning on one side.
- Add broth, onions, garlic, celery rib, tomato paste and meat to large pot and simmer for at least one hour and a half.
- Then add carrots, and let soup simmer for forty-five minutes to one hour or until carrots are cooked.
- Check beef to see if it shreds easily and is tender. Add sea salt to taste if necessary and fish out celery rib.
- Then add thinly sliced celery and let it cook for an additional ten to fifteen minutes.
- (optional) garnish with fresh chopped parsley
Recipe by Healing and Eating at https://www.healingandeating.com/2020/11/tender-beef-soup.html
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