Saturday, December 29, 2012





Chilly Day Beef Veggie Soup

As the leaves change color, the air is becomes crisper and the sky turns that clear, brilliant shade of blue, I get really excited for my favorite seasons of the year for cooking. Fall and Winter are a time of stews, soups, roasts, and comfort foods galore! This easy and hearty beef vegetable soup begs to be eaten on a chilly Autumn or Winter day. There's a bit of prep involved with the trimming/cutting of the beef, and the veggie chopping, but the actual process is super easy! My advice is to prep all the meat and veggies the night before or as you unload the groceries. Then, you simply have to pull out your already chopped ingredients and throw them in the pot!
 
*This recipe is dairy-free, peanut-free, tree nut-free, soy-free, wheat-free/gluten-free, and egg-free.
 
* As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!



Ingredients:

2 lbs of boneless beef chuck (trimmed and cut into ¾ in pieces)
6 carrots (peeled and cut into ½ in pieces)
4 potatoes (diced into ½ in pieces)
2 onions (chopped)
Dried thyme /fresh thyme
Bay leaves (I prefer fresh)
4 – 14.5 oz cans diced tomatoes (NOT drained)
1 bag frozen corn
Water
parsley
beef stock (optional)
salt

Olive oil

 Directions:

- Heat a large Dutch oven over medium-high heat.


- Add a swirl of Olive oil to the bottom of the pan, and brown beef briefly. Do it in batches so the beef caramelizes. Crowding the pan will result in steaming the beef instead.

- Add carrots, potatoes, onions, 1 tsp. salt, 1 tsp. dried thyme, 2-4 bay leaves (2 dried or 4 fresh), tomatoes, 4 cups water (or 2 cups water, 2 cups beef stock).

- Cover and cook until beef is tender and vegetables are cooked through. (Check after 1 hour, continue cooking as needed.)

- Remove bay leaves and stir in frozen corn. Add fresh thyme and parsley before serving!

 

*This makes a huge batch of soup. I freeze individual servings and use them for quick lunches. I also serve it over noodles for the kids to get the pickier eaters to enjoy it, and to stretch it even farther!


As always, from "The Allergy Safe Kitchen, I wish you Good Cooking and Safe Eating"!



 

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