Homemade Beef-Vegetable Soup
Nov. 2nd, 2014 12:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shipperxSo I suppose the polar vortex is back, huh. It's extremely cold for this time of year (at least around here). Though there's sunlight and the weather is beautiful, it is cold. And, since it's cold, the thought of vegetable soup appealed.
It's relatively low carb (and primal) since I don't use potatoes (though of course you could).
Marinate 1 pound beef shank w/ salt, Worcestershire sauce, 1 tsp smoked paprika, 2 tsp thyme, 1tbs vinegar, 1tbs olive oil, 2 tsp mustard powder
Cover steak and refrigerate 1 hour up to 24 hours
Heat 1 tbs peanut or canola oil in skillet, sear steak on each side (appx 3 min each side) transfer to crockpot set on medium (or pre-heated oven (325F) + dutch oven) w/ 1 cup chicken stock
Drain excess oil from skillet and add aromatics
Chopped aromatics:
3 stalks celery
2 carrots
1 shallot
1 small yellow onion
"sweat" aromatics in skillet (IOW cook until soft)
add salt, black pepper 1tsp dried thyme, 1/4 tsp garlic salt and/or dried garlic
Deglaze skillet w/ 1tbs Worcestershire sauce, 1/4 cup white balsamic vinegar, 1/2 red or white wine
Bring to simmer until liquid is reduced by half.
Add 1 14 ounce can of tomatoes (and any whole cherry tomatoes you happen to have around)
Add 2 cups beef broth
Add 2 tsp Thai Chili Oil
Bring liquid to simmer,
Pour liquid over steak in crockpot
Prepare root vegetables.
Root vegetables:
1 small celery root (celeriac)
1 small turnip
2 carrots
(Potato and/or sweet potato can be used as well as or in place of)
1 tsp honey
2 tsp salt
1tsp black pepper
2 tsp thyme
Heat 1 tbs olive oil in skillet. Add root vegetables, honey, thyme, salt, and pepper. Pan roast mixture until lightly browned (appx 10 minutes)
Add root vegetable mixture to crockpot set on medium
Cook for 3 hours
Remove shank steak, stripping and chopping meat return to crockpot
Add 1/2 cup peas and 1/2 cut frozen green beans to crock pot
Cook another 20 mintutes +/-
salt and pepper to taste
Serve
Can be frozen and is better the 2nd day.
Makes 3 1/2 - 4 quarts of vegetable soup
It's relatively low carb (and primal) since I don't use potatoes (though of course you could).
Marinate 1 pound beef shank w/ salt, Worcestershire sauce, 1 tsp smoked paprika, 2 tsp thyme, 1tbs vinegar, 1tbs olive oil, 2 tsp mustard powder
Cover steak and refrigerate 1 hour up to 24 hours
Heat 1 tbs peanut or canola oil in skillet, sear steak on each side (appx 3 min each side) transfer to crockpot set on medium (or pre-heated oven (325F) + dutch oven) w/ 1 cup chicken stock
Drain excess oil from skillet and add aromatics
Chopped aromatics:
3 stalks celery
2 carrots
1 shallot
1 small yellow onion
"sweat" aromatics in skillet (IOW cook until soft)
add salt, black pepper 1tsp dried thyme, 1/4 tsp garlic salt and/or dried garlic
Deglaze skillet w/ 1tbs Worcestershire sauce, 1/4 cup white balsamic vinegar, 1/2 red or white wine
Bring to simmer until liquid is reduced by half.
Add 1 14 ounce can of tomatoes (and any whole cherry tomatoes you happen to have around)
Add 2 cups beef broth
Add 2 tsp Thai Chili Oil
Bring liquid to simmer,
Pour liquid over steak in crockpot
Prepare root vegetables.
Root vegetables:
1 small celery root (celeriac)
1 small turnip
2 carrots
(Potato and/or sweet potato can be used as well as or in place of)
1 tsp honey
2 tsp salt
1tsp black pepper
2 tsp thyme
Heat 1 tbs olive oil in skillet. Add root vegetables, honey, thyme, salt, and pepper. Pan roast mixture until lightly browned (appx 10 minutes)
Add root vegetable mixture to crockpot set on medium
Cook for 3 hours
Remove shank steak, stripping and chopping meat return to crockpot
Add 1/2 cup peas and 1/2 cut frozen green beans to crock pot
Cook another 20 mintutes +/-
salt and pepper to taste
Serve
Can be frozen and is better the 2nd day.
Makes 3 1/2 - 4 quarts of vegetable soup
