HEARTY VEGETABLE BEEF "STOUP"
Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)
Provided by Julesong
Categories Vegetable
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In large kettle, cover beef with water and add chopped onion, salt, thyme.
- Bring to boil.
- Skim fat from surface.
- Add split peas, cover and simmer over low heat, 3-4 hours.
- Add all remaining ingredients.
- Cover and simmer 30 minutes.
- Adjust seasoning, to taste.
- Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
Nutrition Facts : Calories 205.8, Fat 1.1, SaturatedFat 0.2, Sodium 1295, Carbohydrate 44.4, Fiber 9.7, Sugar 17.1, Protein 8.4
BEEF STOUP
This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).
Provided by Brisket in Roses
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
- Once it starts to simmer, add the carrots, onions, and celery.
- Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
- Adjust to taste with salt and pepper and serve.
SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
STUFFED CABBAGE STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
- Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEEF STOUP IN CROCK POT
Make and share this Beef Stoup in Crock Pot recipe from Food.com.
Provided by Chef at Heart
Categories Potato
Time 7h20m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a slow cooker, pour all cans of soup, gravy, broth, corn, and tomatoes.
- Add garlic salt, powder, oregano, barbecue seasoning, and sugar.
- Add onions, potatoes, carrots, and barley.
- Add stew meat.
- Stir mixture. Add water if necessary to make sure solids are covered with moist ingredients.
- Cover and cook for 4 hours on high or 8 hours on low.
- Serve with biscuits or pull-apart rolls.
Nutrition Facts : Calories 1017.7, Fat 84.7, SaturatedFat 34.6, Cholesterol 113.5, Sodium 896.6, Carbohydrate 49, Fiber 6.9, Sugar 6.9, Protein 17.6
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
SWEDISH MEAT DUMPLING STOUP
Make and share this Swedish Meat Dumpling Stoup recipe from Food.com.
Provided by ratherbeswimmin
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
- Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
- Season with salt and pepper; add in the flour; cook another minute.
- Whisk in the beef and chicken broth to combine.
- Cover the pot and bring to a boil.
- While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
- Roll the meat into small balls, 1-inch in diameter, tops.
- Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
- Turn off the heat and stir in the sour cream into the stoup.
- Adjust taste w/ salt and pepper; discard bay leaf.
- Serve stoup with a generous sprinkle of chives or dill and chopped parsley.
Nutrition Facts : Calories 750.9, Fat 34.9, SaturatedFat 15.8, Cholesterol 232.7, Sodium 1536.7, Carbohydrate 64.5, Fiber 5.1, Sugar 9, Protein 44.1
BEEF SOUP FROM SCRATCH
This is how I make beef soup. It's a day-long process and produces a beef soup with amazing depth and flavor. Much of the stock process comes from the advice of my father. If you have large and meaty soup bones, use two, otherwise use 3. Roasting the bones prior to making the stock makes a world of difference in flavor. Be sure to leave the skin on the onion. It will also add significantly to the flavor and color of the stock. The soup (after the stock is made) is mostly taken from Jeff Smith's (Frugal Gourmet) recipe for Beef Barley Soup, but I swap yellow potatoes for the barley because it is better in texture. For the lemon peel, just use the zest. Simply use a grater to peel a small 1" x 1/2" or so piece and drop it in the soup. The lemon is really surprisingly wonderful.
Provided by lolablitz
Categories Stocks
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
- Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
- Cover everything with water.
- Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
- Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
- Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
- Simmer for 1 hour.
- Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
Nutrition Facts : Calories 187.2, Fat 0.5, SaturatedFat 0.1, Sodium 522.3, Carbohydrate 36.3, Fiber 6.5, Sugar 8.2, Protein 4.3
HOME-STYLE VEGETABLE BEEF SOUP
This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.
Provided by STKA
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
- Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
- Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
HEARTY BEEF AND VEGETABLE SOUP
Categories Soup/Stew Beef Vegetable Stew Low/No Sugar Barley Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.
VEGETABLE BEEF SOUP
Steps:
- Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP
Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!
Provided by Mom2Rose
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, heat the olive oil over medium-high heat.
- Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
- Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
- Add the beer and boil until reduced, 1 minute.
- Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
- Add the corned beef and rice.
- Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
- Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
- ass the bread and butter around the table.
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