Big Brother Teds Veggie Beef Stoup Recipes

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BIG BROTHER TED'S VEGGIE BEEF "STOUP"!



Big Brother Ted's Veggie Beef

An extremely hearty, aromatic and very flavorful rustic type soup/stew. My dear big brother has developed this recipe over the years by adding & subtracting ingredients and perfecting his version! I'm honored that I was able to persuade him to write out and share the recipe! It's a stick-to-your-ribs meal in itself but be sure to serve with crusty peasant bread and a big salad! Nothing subtle about THIS "stoup"! I do believe he adapted this recipe from some of the soups and stews our mother and grandmother made (both restaurateurs)-and that may account for the quantity!!!

Provided by bestbema

Categories     Roast Beef

Time 2h20m

Yield 3 1/2 gallons, 10-12 serving(s)

Number Of Ingredients 11

5 -6 lbs chuck roast (not too lean) or 5 -6 lbs stewing beef, in 1-inch to 2-inch cubes (not too lean)
5 lbs white potatoes, in 1-inch cubes with skins
5 lbs frozen mixed vegetables
1 (29 1/2 ounce) can corn or 1 (1 lb) bag frozen corn
1 medium firm head of cabbage, in 1-1 1/2-inch cubes
1 (4 ounce) jar of minced garlic
2 (29 ounce) cans diced tomatoes (if you like a little kick-use Tomatoes with green chili's)
6 medium onions, quartered
3 tablespoons dried Italian seasoning
salt & pepper
1 (49 1/2 ounce) can swanson's beef broth

Steps:

  • Large stock Pot (4 gal or more).
  • Brown beef, put in stock pot, add frozen veggies, garlic and potatoes, stirring to mix, then add onions, cabbage and stir in seasonings. Add broth to cover. Bring to a boil, reduce heat, cover and simmer 2 hours until potatoes and meat are tender.
  • Makes approximately 3-31/2 gal. Feeds 10-12 "stoup" lovers. Serve with fresh baked bread or crackers with REAL butter -- to heck with cholesterol (his words!). Even better the next day!

Nutrition Facts : Calories 846.1, Fat 17.3, SaturatedFat 6.9, Cholesterol 149.7, Sodium 1387.2, Carbohydrate 116.2, Fiber 21.2, Sugar 15.9, Protein 68.2

BEEF STOUP



Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

  • In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
  • Once it starts to simmer, add the carrots, onions, and celery.
  • Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
  • Adjust to taste with salt and pepper and serve.

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

SLOW COOKER GROUND BEEF AND VEGETABLE SOUP



Slow Cooker Ground Beef and Vegetable Soup image

Here's an old-time hamburger and mixed vegetable soup, made the way Grandma made it...if Grandma had a slow cooker. If you can't go home and check on it on a week day be sure to added extra broth at the beginning. A large bag of frozen mixed vegetables can be used in place of the canned vegetables.

Provided by Cindy

Categories     Beef Soup

Time 8h15m

Yield 6

Number Of Ingredients 15

1 (32 fluid ounce) container beef broth, or more if needed
1 pound ground sirloin beef
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (14 ounce) can tomato sauce
3 carrots, cut into bite-size pieces
2 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
1 large stalk celery, cut into bite-size pieces
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
salt and ground black pepper to taste

Steps:

  • Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
  • Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.9 g, Cholesterol 45.9 mg, Fat 10.4 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 3.9 g, Sodium 1465 mg, Sugar 12.2 g

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Top Asked Questions

What is the best way to make vegetable beef soup?
This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep! Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
Can you make vegetable beef soup in the Instant Pot?
Vegetable Beef Soup is a hearty, soul-warming recipe full of chunky texture and wholesome ingredients. This recipe can be made in the Instant Pot or on the Stove Top! Instructions for both included. The only thing better than a hearty, chunky soup on a cold weather day is an EASY recipe to make it.
What are some good recipes to make with beef broth?
If pot looks dry, add a touch more oil. Add garlic and onion, cook for 2 minutes. Add carrot and celery, cook for 2 minutes or until onion is translucent. Stir in flour, then slowly pour in beef broth while constantly stirring. Add beer, water, tomato paste, bay leaves and thyme, stir well.
How do you make the perfect beef stew?
Remove browned beef into a bowl. If pot looks dry, add a touch more oil. Add garlic and onion, cook for 2 minutes. Add carrot and celery, cook for 2 minutes or until onion is translucent. Stir in flour, then slowly pour in beef broth while constantly stirring. Add beer, water, tomato paste, bay leaves and thyme, stir well.

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