GadgetGuy
(Formerly Shermie)
In a couple of weeks I will be making some again
Tastes so good!!
Tastes so good!!
The Late Night Gourmet
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Veggie...Beef. Do you mean vegetables + beef, or is it imitation beef?
GadgetGuy
(Formerly Shermie)
Real veggies, real beef & barley. I use honest-to-goodness real stuff in my soups
Last edited:
CraigC
Guru
In a couple of weeks I will be making some again
Tastes so good!!
Love to make a big batch and freeze some! Its time to make some Minestrone, got lots of parm bones!
GadgetGuy
(Formerly Shermie)
There are 2 ways to make beef soup;
Step 1. One is with beef bones browned in the oven, roughly chopped veggies placed on top of them & then, the whole thing, grease & all, is dumped into a big stock pot, (deglaze pan) cold water to cover & a bouquet garnie is added. On high heat, let the water come to a boil, then reduce the heat to just barely simmer. Slow cook for 7to 8 hours or overnight.
Next day, degrease the stock & strain the bones & veggies from the liquid stock. Use as a base for your favorite soup.
Step 2. Brown 1 or 2 beef shank bones in large stock pot. Or Dutch Oven, as you would with a pot roast. Add chopped veggies, all except carrots & taters. Add cold water to cover & let simmer for a few hours or until meat around bones is fork-tender. Add frozen mixed veggies, 1/2 cup barley, carrots, taters & seasonings. Enjoy!!
Step 1. One is with beef bones browned in the oven, roughly chopped veggies placed on top of them & then, the whole thing, grease & all, is dumped into a big stock pot, (deglaze pan) cold water to cover & a bouquet garnie is added. On high heat, let the water come to a boil, then reduce the heat to just barely simmer. Slow cook for 7to 8 hours or overnight.
Next day, degrease the stock & strain the bones & veggies from the liquid stock. Use as a base for your favorite soup.
Step 2. Brown 1 or 2 beef shank bones in large stock pot. Or Dutch Oven, as you would with a pot roast. Add chopped veggies, all except carrots & taters. Add cold water to cover & let simmer for a few hours or until meat around bones is fork-tender. Add frozen mixed veggies, 1/2 cup barley, carrots, taters & seasonings. Enjoy!!
Last edited:
ElizabethB
Legendary Member
I use shank in my beefy veggie soup. Browned. The pan deglazed. Beef broth and chicken broth. Additional beef - cubed chuck and tons of veggies.