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Stocks, Soups & Sauces
Vegetable Beef Soup
Serves: 8
1½ pounds boneless beef chuck
roast, cubed
1 tablespoon olive oil
4 cups water
3 (10 ounce) can beef broth stock
1 teaspoon dried oregano, crushed
½ teaspoon dried marjoram, crushed
¼ teaspoon black pepper
2 bay leaves
2 cups tomatoes, chopped and peeled
1 (10-ounce) package frozen whole
kernel corn
1½ cups medium potatoes, peeled and
medium diced
1 cup frozen green beans
1 cup sliced carrots
1 cup sliced celery
½ cup onion, medium diced
Directions:
1. In large stock pot, heat oil on
High (425°F).
2. In batches, brown meat on all
sides, making sure not to overcrowd
pot. Once browned, set aside
and keep warm.
3. Return meat to pot and stir in water,
beef stock, oregano, marjoram,
pepper and bay leaves.
4. Bring to boil on High (425°F).
5. Reduce heat to Medium-Low (175°F)
and let simmer for 1 hour, covered.
6. Discard bay leaves and skim
fat if necessary.
7. Stir in tomatoes, corn, potatoes,
green beans, carrots, celery,
and onion.
8. Return to boil on High (425°F).
9. Reduce heat to Medium (275°F)
and let simmer for 20 minutes, or
until vegetables are tender.
Beef Stock
Yield: 1 gallon
4 pounds meaty beef bones
1 cup tomato paste
3 carrots, washed and cut into
large pieces
2 stalks celery with leaves, washed
and cut into large pieces
1 large onion, washed and cut into
large pieces
1 gallon and 1½ cups cold
water, divided
10 whole peppercorns
8 sprigs fresh parsley
4 bay leaves
2 pieces cheesecloth
1 piece twine
Directions:
1. Place bones in large shallow
roasting pan.
2. Bake bones at 450°F for 30 minutes,
or until well browned and charred,
turning once.
3. Cover bone with tomato paste and
cook for additional 15 minutes, or
until paste chars.
4. Transfer bones to a large stock pot.
5. Add vegetables to roasting pan and
cook at 450°F for 15 minutes.
6. Transfer vegetables to stock pot.
7. Add ½ cup water to roasting pan and
scrape all brown bits off.
8. Pour liquid into the stock pot and add
remaining water.
9. In cheesecloth, place peppercorns
and herbs and tie with twine.
10. Tie cheesecloth to handle of stock
pot and let bouquet garni cook
with bones and vegetables.
11. Bring stock to boil on Max/Sear.
12. Turn PIC down to Medium-Low
(175°F) and let stock simmer
for 3½ hours covered.
13. Strain stock through strainer
that has been covered
with cheesecloth.
14. Cool in refrigerator. Once it
solidifies, remove any
remaining fat from top.
