Slow Cook Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
64 oz Beef chuck roast broiled or roasted 1 cup, sliced Onions, raw 6 carrot (7-1/2") Carrots, raw 6 stalk, large (11"-12" long) Celery, raw 3 clove Garlic 8 cup Sprouts- Organic Beef bone broth (by MARIBEEGHLY) 8 oz wine, dry red (by MOIRVBEADER) .5 tsp Rosemary, dried 2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 2 tbsp Balsamic Vinegar 2 tbsp Parsley
1. Cut chuck roast into 3 pieces
2. Spray fry pan and braise these 3 pieces
3. Cut up onion, carrots and celery in small slices
4. To large soup pot add: organic bone beef broth, carrots, onion, celery, garlic, rosemary, bay leaves, vinegar, parsley. Optional 1 1/2 cups of olives (black, green or combination of both) - sliced in half
5. Add meat and water if needed to cover the meat
6. Cook on low heat for 7-8 hours or until meat is tender.
7. When fully cooked shred meat
8. If you want add shredded parmesan cheese to the top
Serving Size: 10 1 cup servings
2. Spray fry pan and braise these 3 pieces
3. Cut up onion, carrots and celery in small slices
4. To large soup pot add: organic bone beef broth, carrots, onion, celery, garlic, rosemary, bay leaves, vinegar, parsley. Optional 1 1/2 cups of olives (black, green or combination of both) - sliced in half
5. Add meat and water if needed to cover the meat
6. Cook on low heat for 7-8 hours or until meat is tender.
7. When fully cooked shred meat
8. If you want add shredded parmesan cheese to the top
Serving Size: 10 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 1,020.3
- Total Fat: 72.7 g
- Cholesterol: 298.7 mg
- Sodium: 441.1 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 80.7 g
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