Oxtail Recipe | Beef Vegetable Soup Recipe

Beef Vegetable Soup Recipe

1 1/2 lbs beef chuck (cut into 1-inch cubes)
3 medium carrots (peeled)
3 large celery stalks
1 large Yukon gold potato
1 leek
4 Roma tomatoes
1 handful green beans (fresh)
1 medium onion (peeled)
1 clove garlic (peeled and minced)
2 tablespoon extra virgin olive oil

  • Preheat oven to 300 F.
  • In a large Dutch oven or heavy, oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil.
  • Add the wine and scrape off any of the little flavorful bits on the bottom of the pan. Cook for another minute or two or until the wine seems to have reduced by about half.
  • etc
  • etc

  • For Full Instruction: thespruceeats.com

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