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Beef And Vegetable Soup

TO SERVE Ladle the soup into large bowls with hot french bread and butter on the side.

Prep
Cook
Serves 10people
Ingredients
2
tbsp vegetable oil
1 1/2-2
lb of beef stew meat OR beef chuck roast (or steak) cut into rough 1"x2" pieces OR beef shanks (whole)
1
medium onion chopped
2
cans (15 oz) of stewed tomatoes (the whole ones) coursly choppes (reserve the liquid)
1
large turnip cut into approximate 1 incubes
2
large carrots cut crosswise into 1/2" sections
2
stalks celery cut crosswise into 1/4" sections
1/3
medium green cabage cut into wedges then cut each wedge crosswise into 2" pieces
1
12-16 oz bage of frozen mixed vetebales
3
ears of fresh corn broken/cut into 4" sections - 6-8 sections total (You CAN use frozen corn on the cob - not quite as good but if it's all you can get...)
8-10
cups beef broth or stock (or make the same amount using Better than Boullion Beef)
Salt and pepper to taste
Directions
1.
SET INSTAPOT TO SAUTE
2.
Season the beef (whatever you're using) with salt and pepper
3.
When the pot is up to temp, add the vetebale oil and let it get hot
4.
If using the beef stew meat or cut up chuck, brown the meat a small batch at a time for 4-5 minutes
5.
Don't over crowd the pot
6.
Remove each batch to a bowl until all are browned
7.
Set browned beef aside
8.
If using beef shanks, brown each shank separately about 3 minutes per side
9.
Set the browned shanks aside
10.
Add the onions and celery to the beef drippings (you may need a little more oil
11.
Stir then add salt and pepper
12.
Saute the vetetable mixture until it begin to soften - 5 minutes or so
13.
Add the coarsely chopped tomatoes to the pot and saute for about 8 muinutes
14.
Add the juice from the tomatoes and the cooked beef to the pot and stir.
15.
Add two cups of beef broth (or at least enough to cover the contents of the pot by 1"
16.
Don't add ALL of the broth yet.)
17.
SET INSTAPOT TO HIGH PRESSURE
18.
Cook the onion/celery/tomato/beef mixture for 60 minutes on high pressure
19.
After cooking, let sit for 15 minutes then release pressure manually and remove lid
20.
SET INSTAPOT TO HIGH PRESSURE (This time is just for the vegetables)
21.
Add remaining broth and vegetables to the pot and add salt (I'd add 1 TBS)
22.
Cook on high pressure for 15 minutes
23.
Let set for 5 minutes then manually release pressure

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