Dutch Oven Vegetable Beef Soup Food

BEEF VEGETABLE SOUP

Steps:

• Put stew beef in a large dutch oven with enough water to cover it.
• Bring to a boil and add bouillon cubes.
• Simmer, covered, approx 1 1/2 hours or until meat is almost done.
• Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
• Additional water (or beef broth if you prefer) may be added if needed.
• While the beef simmers, brown and drain ground beef.
• When stew beef is almost done, add all remaining ingredients.
• Simmer approx 30 minutes or until vegetables and pasta are done.
• If the soup seems to be too thick, additional water (or beef broth) may be added.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

DUTCH OVEN VEGETABLE BEEF SOUP

Steps:

• Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
• Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
• Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
• Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

DUTCH OVEN BEEF

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Brown the beef on all sides for about 10 minutes and transfer to a plate.
• To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
• Add in the tomato paste and stir for 1 minute.
• Return the beef to the pot (with the drippings on the plate).
• Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
• Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
• Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
• Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
• Stir in flour mixture into the simmering mixture and stir.
• Add in the peas and pearl onions; cook until heated through and slightly thickened.
• Remove the bay leaf and discard.
• Serve immediately over hot cooked noodled.
• Delicious!

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

HEARTWARMING BEEF-BARLEY SOUP

Steps:

• Trim fat from meat, cut meat into 1/2-inch cubes.
• In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
• Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
• Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.