Best 2 Beef Stoup Recipes

Indulge in a hearty and flavorful culinary journey with our diverse collection of beef stoup recipes. From the classic and comforting to the uniquely exotic, our recipes cater to every palate and preference. Discover the rich, savory flavors of traditional beef stoup, slow-cooked to perfection with tender chunks of beef, a medley of vegetables, and a robust broth. For those seeking a taste of adventure, explore our spicy Szechuan beef stoup, where the heat of chili peppers dances harmoniously with the aromatic blend of Sichuan spices. Experience the vibrant and tangy flavors of our Mediterranean beef stoup, featuring sun-ripened tomatoes, briny olives, and fragrant herbs. If you prefer a lighter and healthier option, our lean beef stoup is a delightful choice, packed with lean beef, crisp vegetables, and a light, flavorful broth. Each recipe offers a unique culinary adventure, ensuring that every spoonful is a symphony of flavors and textures.

Let's cook with our recipes!

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup image

Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!

Provided by Mom2Rose

Categories Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, halved and sliced
4 celery ribs, with leafy tops thinly sliced crosswise
3 carrots, shredded
1 bay leaf
1 small savoy cabbage, quartered, cored and shredded
salt & freshly ground black pepper
1 (12 ounce) bottle beer
1 (32 ounce) container chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons Worcestershire sauce, plus more for seasoning
1 1/2 lbs corned beef, chopped
3/4 cup white rice
pumpernickel bread (optional) or rye bread, to pass around the table (optional)
butter (optional)

Steps:

In a soup pot, heat the olive oil over medium-high heat.
Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
Add the beer and boil until reduced, 1 minute.
Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
Add the corned beef and rice.
Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
ass the bread and butter around the table.

BEEF STOUP

Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
Once it starts to simmer, add the carrots, onions, and celery.
Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
Adjust to taste with salt and pepper and serve.

Tips:

Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good options for beef stoup.
Brown the beef before adding it to the pot. This will help to develop flavor and prevent the meat from becoming tough.
Use a variety of vegetables in your stoup. This will add flavor, color, and nutrients.
Season the stoup well. Use a combination of salt, pepper, garlic, onion, and other spices to taste.
Let the stoup simmer for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
Serve the stoup with crusty bread, crackers, or rice.

Conclusion:

Beef stoup is a hearty, flavorful, and satisfying soup that is perfect for a cold winter day. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can make a delicious beef stoup that the whole family will enjoy.