Beef Soup with Root Vegetables featuring Knorr

Recently, I got together with my friend, Judy, for a little girl’s night in.  We cooked up a big pot of soup, she invited another friend over, and we had a wonderful comfort meal of soup around her harvest table.  This wintry weather we have had lately is the perfect time to cook up a pot of soup and this soup is delish!  If you like root veggies and beef, you will enjoy this one.  The flavors meld together, it’s hearty and filling, and just plain good tasting.

Judy is one of my long time good friends.  We’ve known each other over 20 years and I’m so fortunate to have some great women friends in my life.  Judy found this recipe in the Publix Greenwise market flyer and I promise you, it’s a keeper.  Loved it!

I brought over turnips and sweet potatoes from my dad’s garden, along with the Knorr Homestyle Concentrate Beef Stock, which really adds some good flavor too.  We used 2 packets for this recipe.

Judy’s hubby, Paul, was kind and helped chop up the onions and celery for us.  I peeled and chopped the turnips and sweet potatoes in cubes.

Sautee the stew beef along with the carrots and onions to help soften them up.

After those cooked down, we added the beef broth and the sweet potatoes, white potatoes, and turnips.  With all those ingredients, this has to be good for you!

After cooking the soup for a little over an hour, we were ready to sit and dine.  Judy’s Valentines tulips were still so pretty and reminds me that spring is right around the corner.  I can’t wait, can you?

A generous serving of soup and cornbread was consumed and we all 3 enjoyed it so much.

Soup and cornbread, no better combo.

Judy whipped up a peach cobbler for dessert and I was overly stuffed when I left.  Good food, good friends, it doesn’t get any better.

So, if you’re looking for yet another good soup recipe, I think you will enjoy this one.

Beef Soup with Root Vegetables

1 1/2 lbs. boneless beef round steak, nonstick cooking spray

3 14-oz. cans reduced-sodium beef broth (we used 2 Knorr beef concentrate stock packs, with 7 cups water & used all but about 1/4 cup of it)

1 cup water

2 stalks celery, sliced

1 large onion, coarsely chopped

1 medium carrot, sliced

2 TBL snipped fresh thyme or 2 TSP dried thyme, crushed

2 TSP Worcestershire sauce

2 cloves garlic, minced

1/4 TSP salt

1/4 TSP black pepper

1 bay leaf

2 medium potatoes, peeled and cubed

2 medium turnips, peeled and cubed

1 large sweet potato, peeled and cubed

Salt and black pepper

One:  Trim fat from steak.   Cut steak into 3/4 inch cubes.  Coat an unheated 4-quart Dutch oven with cooking spray.  Preheat over medium-high heat.  Cook meat, half at a time, in hot pan until brown.

Two:  Add beef broth, the water, celery, onion, carrot, dried thyme, Worcestershire sauce, garlic, salt, pepper, and bay leaf.

Three:  Bring to boiling; reduce heat, Cover and simmer about 1 1/4 hours or until meat is nearly tender.  Discard bay leaf.  Stir in potatoes, turnips, and sweet potato. Return to boiling; reduce heat.  Cover and simmer about 15 minutes more or until meat and vegetables are tender.  Stir in fresh thyme (if using) and season to taste with salt and pepper, if desired.

{Note:  I am an ambassador for and part of the Knorr 4 bloggers and we are compensated for our time to share and spread the word about Knorr’s Chicken and Beef concentrate stock.  It’s a wonderful product and I’m happy to be collaborating with this fine company.} 

I’m joining Jen at Tasty Tuesday today.

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