Sourthern Comfort Foods
Comfort Foods of the South
© 2011 Spice Delight
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Chef Barry's Beef Vegetable Soup Recipe
Serves 6 to 8 people.
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into ½-inch cubes
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 cup frozen corn, thawed
2 tablespoons Spice Delight All-Purpose Essence
1/3 cup all-purpose flour
3 oz. can tomato paste
2 quarts beef stock
In a large stock pot over medium heat, brown meat, about 5 minutes, stirring occasionally
Add vegetables and spices; cook 3 minutes longer, stirring until well blended.
Stir in flour and cook 2 minutes longer.
Add tomato paste and enough beef stock to smooth out tomato paste.
Stir in remaining stock until well blended.
Reduce heat, cover and simmer for 1 hour or until beef is tender, stirring occasionally to prevent sticking.
Chef Barry's Tip: Serve with corn bread or rustic whole grain bread.
Recipe developed by:
Chef Barry Moody