The Pioneer Womans Legendary Vegetable Beef Soup Recipes

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

THE PIONEER WOMAN'S LEGENDARY VEGETABLE BEEF SOUP

Steps:

• In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes.
• There's no need to drain the fat if you're using ground beef.
• However, if you're using stew meat, you may want to drain off any excess fat.
• Draining the fat is optional, but it will make for a leaner soup.
• Remove the pot from the heat and set it aside.
• In the same pot, add olive oil and all vegetables except for the tomatoes.
• Season the vegetables with salt and pepper, onion powder, garlic powder, and paprika.
• Stir well to coat the vegetables with the seasonings.
• Add a little more olive oil if needed and bring the mixture to a simmer.
• Cover the pot and simmer for 20 minutes, stirring occasionally.
• After reducing the heat to low, add the beef broth or water and diced tomatoes (if fresh).
• If you're using canned tomatoes, there's no need to dice them; simply add the whole can, including the juice.
• Stir well and bring the soup back up to a simmer.
• Cover the pot and simmer for 30 minutes, stirring occasionally.
• Cook the potatoes in the microwave for about 12 minutes, or until they're fork-tender.
• Peel them and cut them into bite-sized pieces.
• Add them to the soup and stir well.
• Cook the soup for a longer period if you want it to be thicker.
• Be sure to taste the soup and adjust the seasonings as needed.
• The vegetable beef soup is ready when the beef is cooked through, and the vegetables are tender.
• It should be thick somehow, but not too thick.
• If you want it soupy, add more broth or water.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.