Beef Vegetable Soup

READY IN: 1hr 10mins
Recipe by macy0611

This is nice when it's chilly out. It came from a cooking magazine that I subscribe to. I have NEVER cooked anything out of it that wasn't fabulous. YAY, Cooks Illustrated!!

Top Review by mums the word

For the most part I used this recipe as a jump off point and it was excellent. But I did have to make changes to suit what I had on hand. I had some beautiful au jus and leftover prime rib from lastnight's dinner so I started out with that and built on it from there. I only had about a 1/2 lb of mushrooms and had to omit the carrots. Just before serving, I threw in a few egg noodles and frozen peas. Also, I had to omit the gelatin and use cornstarch as a thickener. The flavour was awesome and I'll definitely make this again. Thx for sharing this macy.

Ingredients Nutrition


  1. Combine beef and soy sauce in medium bowl;set aside for 15 minutes.
  2. Heat oil in large Dutch oven over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes. Transfer vegetables to bowl.
  3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes. Add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
  4. Add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simering, sprinkle gelatin over cold water and let stand.
  5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

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