Vegetable beef soup
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Ingredients
- 2 tbsp olive oil
- 1.5 lb sirloin steak (beef in general)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 lb potatoes, diced, peeled
- 8 cups beef stock
- 2 bay leaves
- 1 (28 oz) can diced tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp. salt
- 1/2 tsp black pepper
- optional: parsley
Instructions
In a large pot, heat 1 tbsp of oil over medium high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 min. Remove the steak with a slotted spoon and transfer to separate plate. Add remaining steak and cook until browned, then remove and transfer to separate plate. Reduce heat to medium low and add the remaining oil. Add the onion and cook, stirring occasionally for 5 min. Add the garlic, carrots, celery, and potatoes, continue sautéing for another 3 minutes. Add remaining ingredients along with steak. Bring to a boil. Reduce heat to medium low. Simmer for minimum 20-30 minutes.