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Trail Blazin' Beef Soup
Enjoy this soup at home or around the campfire. |
Prep: 1/2 hour
Cook: 1 hour
Servings: Serves 6
| 2 |
lbs. chuck roast, trimmed and cut into 1-inch cubes |
| 1 |
tsp. garlic powder |
| 2 |
tsp. ground cumin |
| 6 |
Tbsp. olive oil, divided |
| 2 |
large onions, cut in 8 pieces each |
| 5 |
cups double-strength beef stock |
| 3 |
cups water |
| 4 |
large cloves garlic, minced |
| 9 |
red potatoes, scrubbed and cut in half |
| 4 |
ears corn, cut into fourths |
| 3 |
carrots, peeled and cut into 1 inch chunks |
| 2 |
medium zucchini, cut into 1 inch pieces |
| 1/2 |
cup cilantro, coarsely chopped |
| 1 |
tsp. salt |
| 1/2 |
tsp. pepper |
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Season meat with garlic powder and cumin. |
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Heat 3 Tbsp. oil in large skillet. Stir-fry meat in batches. Remove with slotted spoon to a 6-8 quart stock pot. |
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Add onion to skillet with remaining 3 Tbsp. oil and saute until soft. Remove to stock pot. |
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Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer. |
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You may substitute top round, bottom round, or shoulder roast for the chuck roast.
Stir-fry meat in batches to brown properly. |
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| Need help with this recipe? Go to:
Stir Fry,
Stewing |
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