Wintery Vegetable Beef Soup

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1/2 tablespoon butter
• 1/2 tablespoon oil
• 2 pounds beef chuck (or any tougher, stew-worthy cut)
• 1 quart stock/broth/water
• 4 slices thick-cut, peppered bacon
• 2 larges sweet potatoes, peel & dice
• 2 larges parsnips, diced
• 2 larges carrots, diced
• 2 larges sticks celery, diced
• 1 large onion, diced
• 5 cloves garlic, peel & smash
• 1/4 of a red cabbage, sliced thin
• 1/4 of a green cabbage, sliced thin
• sprigs thyme
• sprigs parsley
• 2 eachs bay leaves
• 2 quarts stock/broth/water
• black pepper

Directions

1. Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
2. Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
3. When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
4. In the same pot you cooked the beef in, add the bacon and cook just done.
5. Remove bacon, but leave fat in pan.
6. Add veggies and cook until just beginning to soften.
7. Add shredded beef and reserved bacon back to pot along with herbs.
8. Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
9. I let it sit, covered for at least an hour to allow the flavors to come together.
10. Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).
11. To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top.
12. Sprinkle with fresh, chopped herbs and more black pepper, if desired.

Nutrition