Beef & Vegetable Soup

Stew has always been my favorite dinner my mom makes. She would take leftover beef from a roast paired with chunks of onion, potato, and carrots. All were simmered in rich beef drippings that were used to make a thick broth. Though amazingly lovely it requires one to cook a roast and is a two-day project. The beef soup I am introducing is quick. It can be a soup or stew. It can be gluten and grain free or you can add in whatever best meets your nutritional needs.

The base is a rich beef bone broth ( you can always buy beef stock if you do not have any frozen at home).

You will need:

4 cups beef stock 

1 lb stew beef 

2 large carrots

1 large yellow or white onion

1 container crimini mushrooms (about 12 mushrooms)

1 tablespoon thyme

Salt & Pepper to taste

In your instant pot ( or pressure cooker, or heavy bottom pot on your stove) brown the meat over medium-high heat ( saute in the instant pot).  Once meat is smelling good and juice is being released add in the vegetables and spices. Mix and coat all the ingredients well for about 3 minutes. Add in the stock and pressure cook for 20 minutes ( if you are cooking on the stove you will need to bring soup to a boil then reduce to a simmer for 45 minutes).

That is it! Super simple and full of robust savory goodness.

Alternatives: add potatoes, rutabaga, parsnips, peas,  broccoli, kale, barley ( soaked the night before).

To thicken the soup base you can add a thickener to make it a stew at the end. Commonly people use cornstarch, tapioca powder, arrowroot, flour, or paleo flour.

 

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