Description
This hearty, one-pot beef and vegetable soup is the ultimate comfort food for busy weeknights or relaxed weekends. By slow-simmering high-quality halal beef chuck with aromatic root vegetables and a savory broth, this recipe creates a deep, complex flavor profile that far surpasses any canned alternative. Perfectly tender beef and perfectly cooked vegetables make every spoonful a nourishing and satisfying culinary experience for the whole family.
Ingredients
2 lbs halal beef chuck, cut into 1-inch cubes
8 cups low-sodium beef broth
3 medium carrots, sliced into rounds
2 stalks celery, chopped finely
3 large Russet or Yukon Gold potatoes, diced
2 tbsp tomato paste
1 large onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
Instructions
Heat two tablespoons of olive oil in a heavy-bottomed pot over medium-high heat.
Sear the beef cubes in batches until a deep brown crust develops on all sides, then set aside.
Sauté the onions in the same pot until they turn translucent.
Stir in the minced garlic and tomato paste, cooking for one minute.
Pour in one cup of beef broth to deglaze the pot, scraping up all the browned bits.
Return the beef to the pot and add the remaining seven cups of broth.
Bring to a boil, then reduce heat to low and simmer for 60 minutes.
Add the carrots, celery, and potatoes to the pot.
Continue to simmer for an additional 30 minutes, or until the vegetables and beef are tender.
Serve hot in bowls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup develops even more flavor the next day. You can add extra herbs like thyme or rosemary during the simmer for an aromatic twist.
- Prep Time: 20
- Cook Time: 90
- Category: Recipes
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg