Tried this recipe this weekend, courtesy of either foodtv.com or epicurious.com, can't remember:
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4-6 cups of water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
2 tablespoons beef bouillon granules
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup corn kernels, fresh or canned
1 cup diced potatoes
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, beef bouillon, seasoned salt, Worcestershire sauce, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes.
IT WAS SUPER EASY, SUPER YUMMY, AND SUPER NUTRITIOUS. |