- 1 T extra virgin olive oil
- 1/4 C sweet onion, diced
- 2 large carrots,peeled and diced
- 2 stalks celery, diced
- 2 small Yukon Gold potatoes, diced, skin on
- 1 medium green squash, diced
- 1 to 1 1/4 pound top blade roast
- 1/2 cup canned diced tomatoes with juice
- 4 large white button mushrooms, thick dice
- 1/2 C frozen corn
- garlic powder, to taste
- pinch dried parsley
- pinch dried thyme
- 1 quart organic beef broth
- Salt and pepper to taste
Makes about four healthy servings.
- In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
- Add the celery and onion. Reduce heat to medium and saute for several minutes.
- Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
- Simmer slowly for two hours.
- After two hours, remove the roast to a cutting board and allow to cool.
- Add the rest of the beef broth and tomatoes to the pot.
- Add the potatoes and carrots. Simmer for 30 minutes.
- After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
- When the roast is cooled, trim any excess fat, cube and add to the soup.
- Adjust your seasonings. Add parsley.
My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.
A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.
I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.
A salad on the side and crusty bread would make this a meal.
So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.