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    You are in: Home / Recipes / Winter Beef and Vegetable Soup Recipe
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    Winter Beef and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    ratherbeswimmin''s Note:

    In ‘Williams-Sonoma: Soup’

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pat the beef dry with paper towels.
    2. 2
      Place the flour in a large
    3. 3
      Owl or zip-lock bag and season to taste with salt and pepper.
    4. 4
      Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
    5. 5
      In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
    6. 6
      Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
    7. 7
      Transfer to a bowl and set aside.
    8. 8
      Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
    9. 9
      Decrease heat to medium and add the remaining 1 T oil to the pot.
    10. 10
      Add the onions and sauté until well browned, 12-15 minutes.
    11. 11
      Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
    12. 12
      Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
    13. 13
      Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
    14. 14
      Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
    15. 15
      Add the pearl onions and cook until just heated through, about 3 minutes longer.
    16. 16
      Discard the bay leaf and sage sprigs.
    17. 17
      Season to taste with salt and pepper.
    18. 18
      Ladle into warmed soup bowls and garnish with.

    Ratings & Reviews:

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    Nutritional Facts for Winter Beef and Vegetable Soup

    Serving Size: 1 (516 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 752.5
     
    Calories from Fat 454
    60%
    Total Fat 50.4 g
    77%
    Saturated Fat 17.1 g
    85%
    Cholesterol 156.4 mg
    52%
    Sodium 480.9 mg
    20%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.4 g
    25%
    Protein 42.9 g
    85%

    The following items or measurements are not included:

    parsnips

    fresh sage

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