Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

good on a cold day

Ingredients Nutrition

  • 1 lb beef chuck roast, cut into 1 inch cubes
  • 2 tablespoons flour
  • 1 large yellow onion, large dice
  • 2 tablespoons tomato paste
  • 5 cups beef broth (water and beef bouillon can be substituted)
  • 4 carrots, sliced
  • 2 large potatoes, cubed
  • 2 stalks celery, sliced
  • frozen vegetables, like corn and peas (optional)

Directions

  1. Coat beef with flour, shaking off the excess.
  2. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly.
  3. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.)
  4. Bring soup to a simmer and cover for an hour and 15 minutes.
  5. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.

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