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Beef Soup with Root Vegetables

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1Beef Soup with Root Vegetables Empty Beef Soup with Root Vegetables on 27th January 2010, 4:08 pm

Beef Soup with Root Vegetables Recipe

Nutritional Info (Per serving):
Calories: 224, Saturated Fat: 2g, Sodium: 664mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 19g, Cholesterol: 50mg, Protein: 22g

Ingredients

1 1/2 pounds beef, boneless round steak 1 tablespoon oil, cooking 3 can(s) broth, beef, (14-ounce cans) 1 cup(s) water 2 stalk(s) celery, sliced 1 large onion(s), coarsely chopped 1 medium carrot(s), sliced 2 tablespoon thyme, snipped, or 2 teaspoons dried thyme, crushed 2 teaspoon Worcestershire sauce 2 clove(s) garlic, minced, minced 1/4 teaspoon pepper, black ground 1 bay leaf 2 medium potato(es), peeled and cut into 3/4-inch cubes 2 medium turnips, peeled and cut into 3/4-inch cubes 1 large potato(es), sweet, peeled and cut into 3/4-inch cubes crackers, flat

Recipe Tip:
Slow-Cooker Version: Brown meat, if desired. Omit water and use dried thyme option. In a 4 1/2- to 6-quart slow cooker combine celery, onion, carrot, garlic, potatoes, turnips and sweet potatoes. Add meat. Combine broth, dried thyme, Worcestershire sauce, pepper, and bay leaf; pour atop beef. Cover and cook on low-heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Remove bay leaf before serving.

Preparation
1. Trim fat from steak. Cut steak into 3/4-inch cubes. In a 4-quart Dutch oven, heat the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown.


2. Add broth, the water; celery; onion; carrot, dried thyme, if using; Worcestershire sauce; garlic; pepper; and bay leaf.


3. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is nearly tender. Discard bay leaf. Stir in potatoes, turnips, and sweet potato. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Stir in fresh thyme, if using. If desired, serve with crackers.

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