beef soup

Making it for dinner tonight and planning on a mess for meals next week too.

1 2 pound chuck roast cubed into 1″ pieces
1 6″ rutabaga cut into 1/2″ pieces
8 nice carrots sliced into 1/4″ slices
6 stalks of celery cut into 1/4″ slices
1 4″ sweet onion chopped to 1/2″-1/4″ pieces
1 pound frozen green been cut to 1″ pieces
2 32 ounce boxes of GOOD beef broth + one box of water
1 heaping tablespoon of “Better Than Bullion” beef flavor
a shot of Frank’s Hot Sauce

I brown the beef well in olive oil, then add all of the other ingredients, cover and set o medium heat to simmer for at least six hours, checking for liquid level and adding water as needed. I want the same liquid level as when I started the simmering at the finish. This will get served up with thick sliced garlic toast for dipping. Tomorrow I’ll reheat the soup and add dumplings on top. After that I usually make a rue and thicken it for stew, again with dumpling.

I’ll add a picture when its in the bowl.

Often make loaded veggie & beef stew in the crockpot & let it stew 24hrs. Any leftover liquid gets frozen in small containers for awesome au jus on A toasted roast beef & Swiss Samich 👍

Both grandparents would throw those pearl onions in there. Funny I hated tomatoes and onions as a kid but that soup would get devoured by us all.

The beef never got much trimming either, soup would always take longer to consume bc you’re busy chewing on grizzle for a while.

Deuces wrote:

Funny I hated tomatoes

As a kid I couldn’t stand tomatoes in anything and I think it was because back then people found every oddball way to cook tomatoes and most didn’t taste all that good. Along about my junior year in high school I began to try raw tomatoes on a burger or in a salad and slowly took to them. Now I love tomatoes but my favorite ways to eat them are all raw. My jambalaya is full of tomatoes as is my chili. I pondered a few chopped up in this soup but Ma nixed it.

I still have three dozen ripening tomatoes on the garage bench. I bring in two or three a day now and we slice them up to go with dinner or for lunch.

This chuck roast was really quite grizzle free. I didn’t do any trimming on it, just lop, chop and in the pot.

I just came in the house from putting new seals on the bottoms of the garage doors and I could smell the soup right away and the kitchen is on the upper level. Nothing like the smells of food cooking….except broccoli, cabbage, Brussels sprouts and cauliflower….gassy smeling stuff.