We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Mushrooms and Beef Chuck Soup
Mushrooms and Beef Chuck Soup

Mushrooms and Beef Chuck Soup
Mushrooms and Beef Chuck Soup
Source
Ingredients:
1
Servings
  • 2
    lb
     beef chuck, cut into small chunks
  • 1
    item
     large onion, diced
  • 3
    item
     garlic cloves, minced
  • 2
    tbsp
     tomato paste
  • 960
    ml
     beef broth
  • 480
    ml
     water
  • 2
    item
     bay leaves
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 8
    oz
     mushrooms, sliced
  • 2
    item
     large carrots, chopped
  • 2
    item
     celery stalks, chopped
  • 1
    item
     large potato, chopped
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley for garnish (optional)
Mushrooms and Beef Chuck Soup
Instructions:
  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the beef chunks on all sides, then remove from the pot and set aside.
  2. In the same pot, sauté the onions and garlic until soft and translucent. Add the tomato paste and mushrooms, and cook for another minute.
  3. Add the beef broth, water, bay leaves, thyme, and rosemary to the pot. Stir well to combine.
  4. Return the beef to the pot and bring the mixture to a simmer. Cover and let simmer for 1 1/2 hours.
  5. Add the chopped carrots, celery, and potato to the pot. Cover and let simmer for another 30 minutes, or until the vegetables are tender.
  6. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
  7. Enjoy your delicious and flavorful mushroom and beef chuck soup!
  • 2
    lb
     beef chuck, cut into small chunks
  • 1
    item
     large onion, diced
  • 3
    item
     garlic cloves, minced
  • 2
    tbsp
     tomato paste
  • 960
    ml
     beef broth
  • 480
    ml
     water
  • 2
    item
     bay leaves
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 8
    oz
     mushrooms, sliced
  • 2
    item
     large carrots, chopped
  • 2
    item
     celery stalks, chopped
  • 1
    item
     large potato, chopped
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley for garnish (optional)
1
Servings
0

In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the beef chunks on all sides, then remove from the pot and set aside.

In the same pot, sauté the onions and garlic until soft and translucent. Add the tomato paste and mushrooms, and cook for another minute.

Add the beef broth, water, bay leaves, thyme, and rosemary to the pot. Stir well to combine.

Return the beef to the pot and bring the mixture to a simmer. Cover and let simmer for 1 1/2 hours.

Add the chopped carrots, celery, and potato to the pot. Cover and let simmer for another 30 minutes, or until the vegetables are tender.

Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Enjoy your delicious and flavorful mushroom and beef chuck soup!

Contact About
Privacy Policy Terms of Service Sitemap