Recipes / Roast Beef

Yankee Pot Roast Soup
(10)
Recipe by fluffystew

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)

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READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • 1 1⁄2
    tablespoons fresh garlic, minced
  • 3
    tablespoons butter
  • 2
    medium onions, cut in chunks
  • 2
    medium carrots, cut in thick slices (or I use whole baby carrots)
  • 4
    red potatoes, cut in chunks (whatever you consider a decent bite size)
  • 2
    stalks celery, cut in thick slices
  • 1
    quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
  • 1
    quart beef broth
  • 1
    (156 ml) can tomato paste
  • 2
    bay leaves
  • 1
    teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning
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DIRECTIONS

  • In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
  • Add salt, pepper, garlic, broth, vegetables and tomato paste.
  • Bring to a boil.
  • Add bay leaves and Magi.
  • Reduce heat to medium-low (so soup is simmering).
  • Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
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