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About Recipe

This nourishing hearty beef soup is full of the rich flavor that is often lacking when just using beef broth. Searing the stew meat as well as some beef shanks, really ups the flavor and heartiness of this outstanding and nourishing soup.


2 1/2 pounds beef stew meat, cut into 1/2 to 1 inch pieces 2-3 pounds beef shanks, excess fat cut off 8 cups beef broth or water or a combination 15 ounces tomato sauce 1/2 cup red wine 2 onions, diced 2 stalks of celery, diced 2 carrots, diced 4 cloves of garlic, minced 1/2 ounce dried porcini mushrooms, chopped by hand or in food processor 2 bay leaves 1 tsp marjoram 1 cup kidney beans that have been soaked overnight. Salt and pepper to taste Olive oil to brown meat Cooked barley (optional)

Cooking Procedure


n Instructionsnn n Heat oil in heavy pan, I used my large cast iron skillet.n n With heat at medium high to high, working in batches sear your cubes of stew meat until browned on all sides, adding oil as necessary.n n Put stew meat in your slowcooker or in a heavy pot if you are using your stove top.n n Adding oil if necessary, brown your shanks on all sides.n n Place shanks in slowcooker or potn n Add remaining ingredients and cook in slowcooker on LOW for 9-10 hours or on the stovetop on simmer for 2-3 hours.n n If cooking on stovetop, you may need to add some additional liquid if it evaporates.n n If gluten is not an issue, add some to your soup as desired. I try to avoid unnecesarry gluten and it is plenty hearty without the barleynn

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