Beef Soup from Scratch
- Ready In:
- 6hrs
- Ingredients:
- 21
- Serves:
-
6
ingredients
- stock
- 2 large soup bones with meat
- 236.59 ml madeira wine or 236.59 ml other cooking wine
- 2 carrots, roughly chopped
- 1 onion, sliced
- 2 garlic cloves, smashed
- 3 bay leaves
- 4.92 ml salt
- water, to cover
- soup
- 236.59 ml celery, chopped
- 236.59 ml carrot, chopped
- 236.59 ml yellow onion, peeled and chopped
- 4 medium yellow potatoes, diced
- 4 garlic cloves, crushed
- 1 piece lemon peel, 1-inch x1/2-inch
- 9.85 ml basil
- 7.39 ml oregano
- 2 tomatoes, chopped
- 44.37 ml tomato paste
- salt and pepper
directions
- Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
- Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
- Cover everything with water.
- Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
- Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
- Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
- Simmer for 1 hour.
- Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!