Slow Cooked Beef Soup

This Slow Cooked Beef Soup is the ultimate comfort food for chilly evenings. Tender cubes of beef stew meat are seared to lock in flavor, then coated in flour to create a naturally thick, rich broth. The long, slow cooking process breaks down the connective tissues, resulting in meat that is incredibly soft and succulent. While the original recipe is sparse on vegetables, this method allows you to easily add carrots, potatoes, or celery for a complete meal. It&# 226;ÂÂs a simple, no-fuss dish that rewards patience with deep, savory flavors. Perfect for meal prep, as it tastes even better the next day when the flavors have melded together. Serve with crusty bread to soak up every drop of the delicious broth.

Cooking Method: Slow Cooking

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 27.3

Description

This Slow Cooked Beef Soup is the ultimate comfort food for chilly evenings. Tender cubes of beef stew meat are seared to lock in flavor, then coated in flour to create a naturally thick, rich broth. The long, slow cooking process breaks down the connective tissues, resulting in meat that is incredibly soft and succulent. While the original recipe is sparse on vegetables, this method allows you to easily add carrots, potatoes, or celery for a complete meal. It&# 226;ÂÂs a simple, no-fuss dish that rewards patience with deep, savory flavors. Perfect for meal prep, as it tastes even better the next day when the flavors have melded together. Serve with crusty bread to soak up every drop of the delicious broth.

Ingredients

1.5 lb beef stew meat, cut into 3/4-inch cubes
2 tablespoons all-purpose flour
1 teaspoon Salt
1 tablespoon oil or butter
4 cups beef broth

Directions

1
Pat the beef cubes dry with paper towels and toss them in a bowl with the flour, salt, and freshly ground black pepper until evenly coated.
2
Heat the oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3
Add the beef in batches, ensuring not to crowd the pan, and sear on all sides until browned, about 2-3 minutes per batch.
4
Once all beef is browned, return it to the pot and pour in the beef broth, scraping up any browned bits from the bottom of the pot.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 3 hours, or until the beef is fork-tender.
6
Taste and adjust seasoning with additional salt and pepper if needed before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 27.3kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4875.1mg204%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 0.8g2%

* 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

For a more robust flavor, add chopped onions, carrots, and celery during the browning step. Let them soften before adding the broth.

If using a slow cooker, sear the beef in a skillet first, then transfer to the slow cooker with broth. Cook on low for 6-8 hours or high for 3-4 hours.

This soup freezes well. Allow to cool completely before storing in airtight containers for up to 3 months.

The flour coating helps thicken the broth naturally. If you prefer a thinner soup, you can skip the flour or add more broth.

Keywords: beef, soup, slow-cooker, stew, comfort-food, hearty, meat, broth, winter, dinner, easy, homemade, protein, meal-prep, classic, simmered, tender, savory, flour-coated, one-pot

Read it online: https://www.chefs-mate.com/recipe/slow-cooked-beef-soup-6/