Vegetable Beef Soup
Ingredients
The beef
-
1 ½
pounds
beef chuck, trimmed and cut into cubes
-
1
tablespoon
olive oil
The vegetables
-
6
oz
turnip, peeled - large dice
-
5
oz
celery, sliced
-
4
oz
carrots, rolled
-
4
oz
string beans, cut
-
3
oz
onions, diced
-
2
cloves
garlic, sliced
The broth
-
32
oz
low sodium beef broth
-
½
cup
red wine
-
2
tablespoon
tomato paste
-
2
teaspoon
beef base
-
2
teaspoon
gelatin powder (optional)
-
1
tablespoon
porcini mushroom powder (optional)
-
2
whole
bay leaves
-
2
whole
cloves
The seasoning
-
4
tablespoon
butter (added after cooking)
-
1
teaspoon
dried thyme, rubbed
-
½
teaspoon
dried marjoram, rubbed
-
to taste
salt and pepper
Instructions
- Trim the beef chuck of fat and cut into ½ - ¾ inch cubes, then peel and cut the vegetables.
- Brown the beef in batches using the sauté function of the Instant Pot, then turn off the sauté function.
- Add all the beef back to the pot along with the rest of the ingredients (except those added after cooking) and stir well.
- Secure the lid and press the 'Soup' button to cook.
- Once cooking is finished, carefully release the pressure manually and remove the lid.
- Stir in the thyme and marjoram, adjust seasoning with salt and pepper, and stir in the 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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