Best 5 Delicious 10 Minute Beef Stewsoup Recipes

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

COZY COTTAGE BEEF STEW SOUP

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

DELICIOUS VEGETABLE BEEF SOUP

Steps:

• In a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes.
• Add the dried herb seasoning and continue to cook for 1 minute.
• Place the tomatoes in a blender and break them into smaller chunks and then add to the pot.
• Add the water-mixed beef broth or beef cube and bring to a boil.
• Reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend.
• Add the vegetables and conchiglie.
• Simmer uncovered over medium heat until they are tender, maybe 10 minutes.
• Season the soup with salt and pepper and stir in the parsley.

BEEF STEW/SOUP

Steps:

• ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
• Start by heating the pot to medium-high heat.
• Add olive oil and fry onions 3-4 minutes until they start to soften.
• Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
• Add the garlic and chopped herbs (if using fresh thyme and rosemary).
• Cook for another minute or two.
• Add the meat and potatoes and stir until the meat loses the raw look.
• Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
• Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
• Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
• Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.

SIMPLE CHICKEN STEW/SOUP

Steps:

• Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
• Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
• Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
• Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
• Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
• While the potatoes are cooking break the chicken into small pieces (disregard the bones).
• Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.