Roasted Beef Soup

This comforting Roasted Beef Soup combines tender chunks of venison with earthy root vegetables and a savory tomato-based broth. The dish is inspired by rustic Indian-style cooking, offering a warm and satisfying meal perfect for cold evenings. The meat is seared to lock in juices before simmering slowly with carrots, celery, potatoes, and small onions until fork-tender. The result is a deeply flavorful, protein-packed soup that balances hearty textures with aromatic spices. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen upon standing. Serve with crusty bread for a complete, home-style dinner that brings warmth and comfort to your table.

Cooking Method: Roasting

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 517.0

Description

This comforting Roasted Beef Soup combines tender chunks of venison with earthy root vegetables and a savory tomato-based broth. The dish is inspired by rustic Indian-style cooking, offering a warm and satisfying meal perfect for cold evenings. The meat is seared to lock in juices before simmering slowly with carrots, celery, potatoes, and small onions until fork-tender. The result is a deeply flavorful, protein-packed soup that balances hearty textures with aromatic spices. It&# 226;ÂÂs an excellent choice for meal prep, as the flavors deepen upon standing. Serve with crusty bread for a complete, home-style dinner that brings warmth and comfort to your table.

Ingredients

2 lbs Venison steak, cut into 1- to 2-inch pieces
4 T flour
6 Cups water or beef stock
1 Large tomato, chopped
3 Medium carrots, chopped
2 Medium stalks celery, chopped
1 Dozen small white onions

Directions

1
Pat the venison pieces dry with paper towels and toss with flour until evenly coated.
2
Heat a large Dutch oven or heavy pot over medium-high heat and add enough oil to coat the bottom.
3
Sear the floured meat in batches until browned on all sides, then remove and set aside.
4
In the same pot, sautÃÂ© the chopped carrots, celery, and onions until softened, about 5 minutes.
5
Stir in the chopped tomato and cook for another 2 minutes until it begins to break down.
6
Return the meat to the pot and pour in the water or beef stock.
7
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8
Add the cubed potatoes to the pot and continue simmering covered for 20 minutes, or until potatoes and meat are tender.
9
Taste and adjust seasoning with salt and pepper as needed before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 517.0kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.3g12%
Cholesterol 186.1mg63%
Sodium 227.7mg10%
Total Carbohydrate 35.2g12%
Dietary Fiber 5.8g24%
Sugars 6.9g
Protein 72.4g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using tougher cuts of meat, increase simmering time by 15-20 minutes to ensure tenderness.

For a richer flavor, substitute water with beef stock or add a bay leaf during simmering.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: beef, venison, soup, stew, roasted, indian, carrots, celery, potatoes, onions, tomato, broth, hearty, comfort, dinner, winter, meal

Read it online: https://www.chefs-mate.com/recipe/roasted-beef-soup-7/