Beef is not on my menu much. There are multiple reasons. I think chicken or fish are better for me, then finding the good stuff is not always easy, and then if you do it is pretty expensive. I have become a food snob about the quality of it. But, since I have been out of commission for so long I began to crave soup, but with a little substance. I have had
and
and
and even some garbanzo bean soup/stew. I needed some beef. So I made some Vegetable Beef Soup.
Previously I have made vegetable beef soup and Ina’s Beef Bourguignon, but I was not happy with the outcome. It must be my fault; I must be doing something wrong. It seemed I could not get the beef tender enough. I simmered for hours. A trip in the oven and even a slow cooker did not seem to work. It was passable, but I would not have served it to company.
This morning I got up and decided to cook the beef like I was cooking a roast. I did cube it, which I do not do for a roast, but I browned it on top of the stove to get it started and then into the oven for braising. I checked on it a half hour later and began to fret, I told you before I am an anxious cook, but another half hour and it started to look better. I then added shallots. I would have used leek but it would have meant a trip to the market so I used up all my shallots and a clove or two of garlic. Another half hour and I added in carrots and celery and some spices. If you have 21 spices from Trader Joes add it, it seems to give it depth of flavor. I used a half-teaspoon, along with dried thyme and oregano while I am waiting for Spring for fresh herbs. Another half hour and I added diced potatoes and a jar of homemade marinara.
I think my previous problem has been too much liquid and the tomatoes. It seems that the acid from the tomato toughened the meat, but since the meat was now tender it seemed safe to add in the tomatoes. Does anyone know if this is true? All I know is my soup turned out delicious and I would willing serve it to anyone. It is that good. I plan to try this method on Beef Bourguignon soon.
You can double this recipe if you are making for a crowd, but I only make small batches and it works well for me.
- 1 ½ pounds chuck roast
- 1 cup onion or shallot, or leek
- 1 cup carrots
- 1 cup celery
- 1 cup potatoes
- spices
- Salt && Pepper
- 1 15 oz. Diced tomatoes or homemade marinara
- 2 cups broth – beef or vegetable
- Cut roast in chunks.
- Brown in olive oil.
- Place a tight lid on your pot and braise at 300°.
- Check on the progress and if it looks tender add onions and garlic.
- Add carrots and celery.
- Add potatoes and marinara.
- Check every half hour on progress and adjust as needed.
I am taking this to
It sounds like your method worked for you. I have no idea of the science of it all, but results speak for themselves. Makes me want a bowl of your pretty soup.
Thanks so much Penny
All that soup must be making your feel better, Madonna! It was nice to see a post from you. Your vegetable beef soup looks delicious. I don’t know about the science of it, either, but I just like long and slow cooking. I have found that cubing my own beef, instead of using beef stew meat, helps. I haven’t tried the 21 spice from TJ’s, but thank you for the recommendation. The only difference I do from your soup, is I add barley, instead of potatoes, because I love it, and I sometimes add chopped cabbage. Now you have me wanting to make some for dinner tonight!
Oh, barley sounds good too.
Looks like you’ve hit success with this soup. I have never figured out why sometimes the meat is tough and sometimes it’s not. I usually blame it on the cut of beef, but that may be wrong too. I’ll leave it to the experts. In the meantime, so glad to see you’re feeling better. That’s nothing more comforting that a good bowl of soup.
Sam
I always blame myself, but then again maybe it is not me. I was just happy when it came together so well.
I have always found adding any kind of acid based liquid, such as tomatoes, or wine makes my meats extra tender. Could your meat be a little too lean? It could be why it takes longer to become tender.
You may be correct on the too lean part, I heard Lidia Bastianich say wine will soften ground beef when she was making a meat sauce, so maybe my theory is wrong. I was just happy that it had such depth of flavor. Thanks for stopping by.
Yum! Soup sounds sooo good right now, Madonna! We have had an ice storm and will get snow tomorrow…big deal for us in ATL! lol I love vegetable beef and will try your method. Also…I was not familiar with 21 spices from Trader Joe’s so will pick some up next time I am nearby. Have a great week!…hugs…Debbie
Thanks Debbie. I hope you like it. The 21 Seasons is has so many herbs that I think it give real depth. I can’t wait until I have fresh herbs.
Nom, nom, this looks great! I love beef stews. Thanks for sharing! I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky
Thanks Becky, welcome to food blogland. I hope you will give my soup a try.
This soup sounds wonderful – abut the tough meat thing, I tend to blame the meat itself. I just think some meat is more tender than other meat. I have not found that acid toughens it. On the contrary, I think it tenderizes it, for the most part. But what ever the reason, it seems that you have a winner here. This soup sounds wonderful. Now if only I had a bowl right now…
I am blaming it on the meat then. 🙂 I was really happy with this method.
Yay!! You’re back!!!!!! Missed your posts and glad that you are on the mend!!! Your soups all look fantastic and as a fellow soup person I could happily devour a bowl of each!!! Hmmm…as to your beef question – are you doing your braise on the stovetop or in the oven? I always do mine in the oven at about 325 degrees. If you are doing it on the stovetop if your heat is too high that could cause the meat to toughen – heat makes the meat fibers contract.
Thanks Nancy, it has been a long road, but I am getting there.
It may be possible that I was cooking it on too high of heat, but I did not think so. But now in the oven and in a Le Crueset pot I braised it at 300° so that may be the answer. I love that pot.
Thanks for stopping by, I love hearing from you. I have made so many of your recipes – all delish.
Sometimes there just is no explaining why meat doesn’t get tender but I’m happy that is worked for you. It is nice to know that you are starting to feel better…let’s hope it lasts.
Now that I brought it up it seems others have had the same experience. I am glad it is not just me – I am always sure it is my fault. 🙂
Thanks for stopping by Karen. I can’t believe how a little thing turned into sure a big thing. I think I am on my way back now.
I am battling a rather annoying cold at the moment, so all of these soups look good to me. I find that meat in soup is often a gamble. I’ve not heard of adding acid like tomatoes to help tenderize, but I think I pretty much always have tomatoes in beef soups and sometimes the meat is tender and sometimes not.
First let me offer my sympathy. I hate being sick, I always feel like it is time I will never get back. I feel like I have given it enough of my time. 🙂
I am so glad I posted about this issue. I really thought it was just me and I wondered why after all the years of cooking I am/was having this problem. I was taking it personally. It seems I am not alone. I am really optimistic about braising the meat first. Besides making it tender, it really seems to give it more depth of flavor.
Thanks Pattie for stopping by and sharing.
On a cold winter evening, your soup looks very inviting! Thank you for sharing on the Brag About It link party!
We’ve been eating a lot of soup lately. A LOT! Can’t get enough of it in this weather. This looks perfect — something we’d enjoy. About meat and toughness, I agree with those blaming the meat itself. Although chuck roast should be plenty tender after you cook it for some time. Are you using grade Choice? Anything less than that (Select or below) won’t have very much fat, and it’s the fat that helps make things tender. (And it’s easy enough to remove the fat if you don’t want to consume it — just skim it, or put the dish in the refrigerator for a few hours, and the fat will rise to the top and solidify, making it easy to remove.) Anyway, really good soup — thanks.
Thanks for the info. I can’t remember previously where I bought the meat or what grade, but I am pretty sure it was at least choice – but who knows? It may be in the good-enough-to-fool you-grade.:) Since then I found another source and everything I have bought has been quality. I really loved the braising method since it intensified the flavors.
Thanks for stopping by John. Stay warm. I know that when the Canadian air and the Gulf air collide it can really be both damp and cold.
Mmmm vegetable beef soup is a favorite of mine!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Super yummy recipe! This looks so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls
I just love Vegetable Beef Soup, this looks fabulous! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Real Soon!
Miz Helen
These kind of soups are so perfect for these chili winter days. We’re having an ice storm right now so your soup would be a perfect meal to keep cozy! It looks so hearty!
My sympathies for enduring an ice storm. I have been watching those poor people stuck on the highway in Kentucky. I remember the ice and snow when I lived in the Midwest. The weight of the ice would pull down the power lines and we would have no electricity. The National Guard had to come dig us out. I am pretty wimpy nowadays.