Vegetable Beef Soup
Ingredients
The beef
-
1 ½
pounds
beef chuck
-
1
tablespoon
olive oil
The vegetables
-
6
oz
turnip
-
5
oz
celery
-
4
oz
carrots
-
4
oz
string beans
-
3
oz
onions
-
2
cloves
garlic
The broth and flavorings
-
32
oz
low sodium beef broth
-
½
cup
red wine
-
2
tablespoons
tomato paste
-
2
teaspoons
beef base
-
2
teaspoons
gelatin powder
-
1
tablespoon
porcini mushroom powder
-
2
whole
bay leaves
-
2
whole
cloves
The finishing touches
-
4
tablespoons
butter
-
1
teaspoon
dried thyme
-
½
teaspoon
dried marjoram
-
salt and pepper
Instructions
- Trim the beef chuck of fat and cut it into cubes.
- Peel and cut the vegetables.
- Brown the beef in batches using the sauté function of the Instant Pot.
- Add all the beef back to the pot and turn off the sauté function.
- Add the remaining ingredients (except those added after cooking) and stir.
- Secure the lid and press the 'Soup' button.
- After cooking, manually release the pressure and remove the lid.
- Stir in the thyme and marjoram, adjust seasoning, and add butter before serving.
Nutrition Facts (estimated)
Servings
6
Calories
321
Total fat
14.87g
Total carbohydrates
10g
Total protein
32.83g
Sodium
368mg
Cholesterol
0mg
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