Wintery Vegetable Beef Soup

Name: Wintery Vegetable Beef Soup
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 8
Cuisine: American
Ingredients: ½ tbsp Butter (1/2 tablespoon butter); ½ tbsp Vegetable Oil (1/2 tablespoon oil); 2 lb Beef Chuck Roast (2 pounds beef chuck (or any tougher, stew-worthy cut)); 3 quart Bottled Drinking Water (1 quart stock/broth/water + 2 quarts stock/broth/water); 4 slices Baby Back Ribs (4 slices thick-cut, peppered bacon); 2 pieces Sweet Potato (2 larges sweet potatoes, peel & dice); 2 pieces Parsnips (2 larges parsnips, diced); 2 pieces Carrot (2 larges carrots, diced); 2 pieces Celery (2 larges sticks celery, diced); 1 piece Yellow Onion (1 large onion, diced); 5 cloves Garlic (5 cloves garlic, peel & smash); ½ piece Cabbage (1/4 of a red cabbage, sliced thin + 1/4 of a green cabbage, sliced thin); 1 sprig Fresh thyme (sprigs thyme); 1 sprig Parsley (sprigs parsley); 2 pieces Bay Leaves (2 eachs bay leaves); 0 pieces Black Pepper (black pepper)

180 minAmerican

Servings8

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Gluten Free

Ingredients

For 8 servings

Butter½ tbsp · 1/2 tablespoon butter
Vegetable Oil½ tbsp · 1/2 tablespoon oil
Beef Chuck Roast2 lb · 2 pounds beef chuck (or any tougher, stew-worthy cut)
Bottled Drinking Water3 quart · 1 quart stock/broth/water + 2 quarts stock/broth/water
Baby Back Ribs4 slices · 4 slices thick-cut, peppered bacon
Sweet Potato2 pieces · 2 larges sweet potatoes, peel & dice
Parsnips2 pieces · 2 larges parsnips, diced
Carrot2 pieces · 2 larges carrots, diced
Celery2 pieces · 2 larges sticks celery, diced
Yellow Onion1 piece · 1 large onion, diced
Garlic5 cloves · 5 cloves garlic, peel & smash
Cabbage½ piece · 1/4 of a red cabbage, sliced thin + 1/4 of a green cabbage, sliced thin
Fresh thyme1 sprig · sprigs thyme
Parsley1 sprig · sprigs parsley
Bay Leaves2 pieces · 2 eachs bay leaves
Black Pepper0 pieces · black pepper

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Steps

1Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
2Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
3When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
4In the same pot you cooked the beef in, add the bacon and cook just done.
5Remove bacon, but leave fat in pan.
6Add veggies and cook until just beginning to soften.
7Add shredded beef and reserved bacon back to pot along with herbs.
8Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
9I let it sit, covered for at least an hour to allow the flavors to come together.
10Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).
11To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.
12Sprinkle with fresh, chopped herbs and more black pepper, if desired.