347 beef soup thick Recipes

oil, water, stew meat ; cut in 1 inch pieces, carrots ; sliced 1/4 thick, potatoes ; cut in 1/2 pieces, onion ; chopped, stalks celery ; sliced 1/4 thick, crushed tomatoes, beef bouillon cubes

soy sauce, minced fresh ginger, crushed red pepper flakes, boneless beef top sirloin steak, about 1 inch thick, vegetable oil, sliced fresh mushrooms, beef broth, fresh snow peas, cut diagonally into 1 inch pieces, hot cooked fine egg noodles , ramen noodles will work too (just don tsp use the flavor package), green onion, cut diagonally into thin slices, oriental sesame oil, red bell pepper, strips for garnish

lean ground beef (90% lean), thick-sliced bacon strips, chopped, sliced fresh mushrooms, onion, chopped, garlic cloves, minced, king arthur unbleached all-purpose flour, beef broth, condensed cream of mushroom with roasted garlic soup, undiluted, worcestershire sauce, pepper, salt, paprika, uncooked egg noodles, sour cream, prepared horseradish, shredded white cheddar cheese, minced fresh parsley , optional

thick slices beef knuckle (3 1/2 to 4 ibs.) (if you can tsp get knuckles you can use meaty beef shanks), butter or margarine, onions, sliced, separated into rings, ib. mushrooms, sliced, carrots, thinly sliced, stalks celery, thinly sliced, garlic, minced or pressed, chopped parsley, salt, dry dill weed , and savory or marjoram leaves, white pepper, ib.) tomatoes, water, potato, thinly sliced, ib. green beans, cut in 1-inch lengths, chopped fresh spinach leaves, shredded swiss cheese or croutons

beef shank , cross cuts 1 inch thick (2 lb), cooking oil, carrots , cut in bite-sized pieces, celery ribs, bite-sized, onions, chopped, mushroom, barley, salt, oregano, pepper, beef bouillon cubes, frozen chopped spinach, thawed and squeezed of excess moisture

ground beef, beef broth, water, uncooked medium pasta shells, cheddar cheese soup, thick & chunky salsa

thick beef shanks, oil, seasoned flour, madiera (optional), qts water, hearts of celery stalks, chicken broth, beef broth, ground dill, garlic cloves, butter buds, ground white pepper, carrots washed and chunked 1 pieces, chunked onion, barilla orzo

vegetable oil, beef chuck steaks, cut into 1/2- inch cubes, white onion, diced, garlic cloves, chopped, diced tomatoes, beef broth, bay leaf, dried mexican oregano, red potatoes, diced, carrot, peeled and diced, ears corn , shrucked and cut into 1-inch-thick-rounds, zucchini , cut into thick matchsticks, 1 inch long, head green cabbage, cored, thinly sliced, chopped fresh cilantro, salt & freshly ground black pepper, white onion, finely diced, fresh cilantro stem, lime, cut into 6 wedges, tortillas, warmed

lean ground beef, tomatoes (whole are best for flavor, diced work too), low sodium beef broth, potatoes, diced large (about an inch), carrots, sliced thick, cabbage, cut in long strips, onion , chopped in larger pieces, zucchini , scrubbed and cubed or, frozen french cut green beans, stalks celery, chopped fine, bay leaf, dried thyme, curry powder, dried basil, salt and pepper, grated cheddar cheese

beef brisket, cut into 1 inch cubes, pasta (small shells, elbow, or your choice ), pearl barley, red onions, diced, red onions, sliced, celery , center stalks, sliced 1/4 inch thick, and all leaves attached to small stalks, carrots, peeled, sliced, 1/4 inch thick, green cabbage, about 4 lb, coarsely shredded, fresh spinach, coarsely chopped, leaves only , discard the stems, fresh italian parsley, chopped fine (wide leaf ), garlic cloves, minced, fresh mushrooms, sliced, tomato juice, italian style cut green beans, drained and rinsed, diced tomatoes , do not drain, sea salt, coarse ground, fresh coarse ground black pepper , fresh tellicherry, granulated sugar (optional), whole turkish bay leaves, sweet basil, crushed, oregano, ground, thyme leaves, ground, rosemary, ground, summer savory, dried, sweet hungarian paprika, ground, chili powder, mild, beef bouillon cubes, butter, parmesan cheese, served on the side, worcestershire sauce, homemade beef stock, dry red wine, water , added as needed

steak, 1/2 thick, boneless, fat removed, cut into 1 pieces, chopped onions, sliced celery, fresh parsley, chopped, water, worcestershire sauce, beef bouillon (i use beef soup base), thyme, marjoram, pepper, bay leaf, pumpkin, seeded and cubed - leave skin on, frozen mixed vegetables

beef shank , cross cuts 1 inch thick, water, crushed tomatoes, undrained, sliced celery, onion, chopped, garlic cloves, crushed, beef bouillon cubes, black pepper, ground red pepper, chopped cabbage, green bell pepper, chopped, fresh lemon juice

beef round tip steak, 1/8 to 1/4-inch thick, vegetable broth, sliced mushrooms, carrot , julienned, light soy sauce, divided, red wine vinegar, crushed red pepper flakes, uncooked angel hair pasta, broken up (approximately 1/4 cup), cornstarch, water, green onion, sliced

beef round steak 1/8-1/4 in thick, vegetable broth, cuts sliced mushrooms, julienned carrots, lite soy sauce, red wine vinegar, crushed red pepper, uncooked angel hair pasta, broken up, cornstarch disolved in 1/4 cut water, sliced green onion

beef short ribs, olive oil for browning meat, onions, finely chopped, garlic, thinly sliced, dried lima beans or other large dried white beans, soaked overnight, carrots peeled and cut into 3/4-inch rounds, beets peeled and cut into 1-inch chunks, parsnips peeled and cut into 3/4-inch rounds, knob celery root peeled and cut into 1/2-inch cubes, green cabbage, thickly shredded, dill, roughly chopped, scallion, finely cut, salt, freshly ground pepper, red wine vinegar, sour cream for garnish

london broil or thick piece of beef - 2 inches thick with the bon, soup bones, beef ribs, carrots, celery, onion - large, beef broth, tomato paste

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

boneless beef chuck roast, new potatoes (the tiny ones are my favorite, halved or quartered if needed), carrots or 2 medium parsnips, peeled and cut into 1- to 2-inch pieces, onion, chopped (1 cup), fennel bulb, trimmed and cut into 1/2-inch-thick wedges, dried rosemary, crushed, beef broth, dry red wine or 1 cup beef broth, tomato paste, quick-cooking tapioca, ground black pepper, garlic cloves, minced, basil leaves , spinach leaves (or mix them all if you like) or 1 -2 cup torn fresh escarole (or mix them all if you like)