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Thread: Need a recipe for beef vegetable soup

  1. #1
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    Need a recipe for beef vegetable soup

    Can someone give me a recipe for Beef Vegetable soup. Believe it or not, I have made it many times over the years, but the last few times I prepared it, the meat was tough. If you have a recipe for it and willing to share, please tell me in detail just how to prepare it and when to put the meat in so as not to have it come out tough. I have always put a whole chuck roast in, cut it up first of course. Would appreciate any help you can give me. Thanks so much. Lucy

  2. #2
    Power Poster QuiltE's Avatar
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    I do all my soups on the crockpot ... a sure way to make tough meat nice and tender!

    Sorry ... no recipe ... just some of this and that and whatever I happen to have at the time!
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  3. #3
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    I cook my beef , cut up into small pieces in the pressure cooker the night before, next day I cut up potatoes, cabbage, onions ,canned tomatoes, salt and pepper and let it all cook til done. I also cut the beef next day into eatable small pieces. I also strain the juices in the pressure cooker into my soup. I don't like all that small stuff that comes from the meat.

  4. #4
    Senior Member sandilee's Avatar
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    I always cook my roast first (in crock pot), cut if up and put in large pot then I add ingredients;

    1 can tomato sauce
    1 onion soup mix pkg.
    diced potatoes
    diced celery
    diced onion
    1 pkg. frozen mixed veggies
    cabbage
    small alphabet pasta, if desire

    This is my mothers recipe and everyone loves it and its hearty.

  5. #5
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    Add small amount of olive oil to your pot, get it good and hot.
    Brown diced raw chuck meat, add onion and garlic saute until onion is a bit golden brown, (this step is important, all the brown bits on the bottom of the pan is where your tasty broth will come from.
    Add cut up carrots and celery and sweat until they become slightly soft (once again, you are developing that stuff on the bottom of the pan thats going to give you great broth.

    Add:
    canned diced tomatoes or home canned : ) in a pinch i have substituted tomato juice or V8.
    Be sure to now scrape up all those brown bits on the bottom
    Water or beef broth (save the money and use water)
    At this point I add a a slight tablespoon of beef base (like bullion but softer)
    You can add frozen peas if you like or subtitute fresh carrots and celery with frozen (wont taste as good IMHO)
    I usually add potatoes (if you do it wont freeze as well as without potatoes)
    I often add noodles but not necessary if you don't like.
    simmer slowly for a long time until meat is soft.

    Enjoy!

  6. #6
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    Hi ....I'm having the same issue with the beef in my crock pot stews. The meat has not been coming out moist and tender....Does any one have any suggestions.....is it the type of meat or am I cooking it too long or not enough.....Suggestions anyone ?

  7. #7
    dd
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    I think beef is raised differently now than it was in the past and the meat is just different. Go to a butcher shop and see if that helps. I know when you put it in the frig and the grease hardens on top. It used to practically crack so you could get it off. Now it's almost like jelly, trying to get the grease off is much harder.

    I use left over roast from the crockpot. Throw in frozen soup vegies, bay leaf, tomato sauce, and barley. You can't really taste the barley but it makes it more nutritious.

    Sorry gotta go, need to get a roast out of the freezer!
    Blessed are the quilters, for they are the piecemakers.

  8. #8
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    I've been making this for years and always comes out good.

    1 to 1 1/2 Lb. of beef cubes ( I use 1 lb.)
    1 can tomatoes ( I think it's 14 or 15 oz.)
    1 8 oz. can tomato sauce
    1 onion, diced
    2 stalks of celery, diced
    2 carrots, diced
    3 quarts of water
    a bag of frozen vegetables ( I usually use the 16 oz. bag and a small box)
    parsley and salt and pepper to taste
    Put all in pot and simmer slowly until meat is tender ( about 1 1/2 Hrs.)
    Add 2 to 3 diced potatoes and cook until tender (about 30 minutes)

  9. #9
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by dd View Post
    I think beef is raised differently now than it was in the past and the meat is just different. Go to a butcher shop and see if that helps. I know when you put it in the frig and the grease hardens on top. It used to practically crack so you could get it off. Now it's almost like jelly, trying to get the grease off is much harder.
    Less grease .... because the consumer wanted less fat ... so the farmer delivered what the market wanted!
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  10. #10
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    Sounds so good, i have a recipe, can't seem to locate it, but i add hot pepper flakes, because we like spicey, but it is so good with homemade corn bread. Sometimes i add noodles on the side, i cook them seperately
    Mary

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