Beef and Root Vegetable Soup
By: Kecia’s Flavor Breakthrough!
December 18, 2013
Rich and hearty soups are such a nice treat on a cold winter evening. I think you are all learning it is one of my favorite things to make. The possibilities are tremendous and it is simple, nutritious and flavorful! I just got this idea because I got an email about easy sweet potatoes; I started thinking how does everyone like their sweet potatoes? What can I do that is different? Oh a nice soup! What would be good with sweet potato? Beef… yum! Then it went from there. This earthy, flavorful soup is best with a crusty loaf of rosemary olive oil bread or a homemade ciabatta, served warm with butter or a creamy herb cheese.
I used the Alternate Crock Pot Method this time…
- 2 tbsp olive oil
- 2 pounds stew meat or left over roast beef cubed
- ½ cup Marsala wine or dry red wine
- 2 small turnips, peeled and diced
- 2 parsnips peeled and chopped
- 1 large sweet potato or yam, peeled and diced
- 2 medium red potatoes, peeled and diced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 leek, diced
- 2 cloves garlic minced
- 2 sprigs rosemary, leaves minced
- 2 tsps savory
- 1 tsp oregano
- 1 tsp sage
- 1 tsp celery salt
- 1 cup pearled barley
- 4 cups beef stock
- 2 tbsp Worcester sauce
- Salt and pepper to taste
In a large stock pot or Dutch oven heat olive oil, stir in and brown stew meat over medium high heat. Reduce heat to medium and stir in wine to deglaze pan, scraping any bits off the bottom. Add turnips, parsnips, potatoes, sweet potatoes, carrots, celery and leek stir and cook for five minutes, until leek begins to soften. Add garlic, rosemary, savory, oregano and sage, stir to coat vegetables with spices. Add the stock and salt and pepper, stir, cover, reduce heat and simmer for 1 hour to 1 and half hours minutes or until vegetables are tender and barley is cooked.
Alternate Crock Pot Method:
I started the night before so I could pour everything into the pot and run out the door.
In large skillet, brown beef on all sides. Cut into smaller pieces if desired and place in a container to refrigerate until ready to use.
Cube up all veggies and mince garlic, put in a large container and cover with water and seal. The water keeps the vegetables from turning brown.
Measure seasonings and barley and place in a bowl, cover and set aside.
When ready, place veggies, meat and seasoning into crock pot.
Add the broth, Worcester sauce and wine into the crock pot. Stir, cover and cook on low 8 to 10 hours. Salt and pepper to taste.