Best Beef Stoup Recipes

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
• Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
• Add the beer and boil until reduced, 1 minute.
• Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
• Add the corned beef and rice.
• Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
• Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
• ass the bread and butter around the table.

BEEF STOUP

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.

FIREMAN BOB'S SPICY BEEF " STOUP " MY WAY....

Steps:

• Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
• When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
• Cook for 1 hour and 15 minutes.
• Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
• Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!

HEARTY VEGETABLE BEEF "STOUP"

Steps:

• In large kettle, cover beef with water and add chopped onion, salt, thyme.
• Bring to boil.
• Skim fat from surface.
• Add split peas, cover and simmer over low heat, 3-4 hours.
• Add all remaining ingredients.
• Cover and simmer 30 minutes.
• Adjust seasoning, to taste.
• Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.

CHUNKY BEEF STOUP

Steps:

• 1. Cut up the beef, potatoes, carrots and celery into your preferred bite sized pieces.
• 2. Mix the flour and one tbsp of the roast seasoning into a bowl. Throw in the meat and toss to coat.
• 3. Heat up a large non stick pot and add the meat, stirring frequently so it doesn't brown too much. Next add your bullion cubes, condensed beef stock, onion, garlic, and pepper. Stir it all together until it's nice and blended together.
• 4. Toss in your last 2 tbsps of beef roast seasoning, carrots, celery and potatoes and mix it all in together to make sure the flavor gets soaked into everything.
• 5. Finally add your water, tomato paste and bay leaves. Bring to a boil for about 5 minutes then reduce down to a simmer and put the lid on. Let sit at a simmer stirring occasionally for up to 2 hours or until your carrots are soft. A few times along their way give it a taste test and adjust the seasonings accordingly! I always end up adding a little more pepper or beef roast seasoning. Serve with some warm toasty bread and enjoy :)