Pioneer Woman Vegetable Beef Soup Food

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

VEGETABLE BEEF SOUP RECIPE

Steps:

• Clean the carrots, zuccchine and flat beans thoroughly, and then cut them into cubes.
• Now you have to peel the potatoes and cut them into cubes,then shell the beans, peas and finally cut the onion and tomatoes withoutseeds.
• Put the vegetables in a single container and cut the meat into cubes as well. In a saucepan, add plenty of cold water and add the dicedmeat, then bring to a boil and skim well with a slotted spoon.
• Put the vegetables in the pot together with the meat and itsbroth, add salt and cook for at least 90 minutes over medium heat. After the cooking time, check your vegetables and add salt if necessary, then serve.

MAESTRO ITALIAN VEGETABLE BEEF SOUP PIONEER WOMAN

Steps:

• Brown the tomato paste first, followed by the meat in a separate pan.
• Make sure all of your vegetables and meat are cleaned and sliced to the same size.
• Cook the beef for 50 minutes in a big cooking pan with plenty of water over low heat.
• Using a spoon, remove any foam that has developed on the surface of the water.
• After adding the additional ingredients to the water-beef mixture, cook for another 40 minutes.
• If the water does not cover everything in the pot, add more.
• If you remove the potatoes, you may freeze them for later use, and serve them hot with corn or ordinary bread.
• You may add some chile, soy sauce, red wine, or fresh herbs to the dish to make it more flavorful.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Steps:

• Trim any excess fat off the beef and cut into 2" cubes.
• Heat the oil and butter in a pan. I use a Dutch oven.
• Season beef with salt & pepper. Add beef to hot pan and brown the beef.
• Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
• Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
• Add Worcestershire sauce, tomato paste, sugar, paprika.
• Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
• If the liquid level gets too low, add more broth as needed.
• About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.