[Ed. note: I updated my instagram account name.]
Happily, there was a lot of buzz around my beef soup photo on Instagram (@itsjulieread) and requests for the recipe. I’m not really sure I can call this a recipe because of how easy it is, but hopefully you’ll all forget that I’m not a chef and am just a regular person who likes to pretend she’s a chef. And, here we go…
Gather all of your tools:
- Cutting board
- Sharp knife
- Sturdy pan
- Crock Pot
Gather all of your ingredients:
- 2lbs chuck, or other beef, roast…bonus points if there’s a bone
- 1.5 lbs carrots
- 1 large yellow onion
- 1/2 bunch of celery, with leaves
- 3 parsnips
- 1 tablespoon high heat cooking fat (I used avocado oil)
- 4 cups beef broth
- bunch of parsley
The ingredient list is full of -ishes because 1) this is a soup 2) everyone has a different sized crock pot 3) some people don’t like parsnips.
- Prep all of your veggie ingredients:
- If you are a peeler and/or have enough time, peel the carrots and parsnips
- Peel the onion
- Cut off the bottoms of the celery stalks, return the second half to the fridge
- Cut all of your veggies into a rough chop.
- Find a sturdy pan and add the tablespoon of oil to it, heat it up nice and hot.
- Season beef with salt and pepper.
- Sear the beef on all sides until you see a crust appear.
- Add all ingredients to your crock pot starting with the broth, then the beef, then cover with the veggies. My broth didn’t cover all the veggies a the beginning, but after a few hours they were submerged.
- Cook on high for 6 hours, or low for 8-10.
- You choose the ending:
- an hour before you’re ready to eat roughly chop the parsley and add to the soup
- a minute before you’re ready to eat, finely chop the parsley and add as a garnish
Since this recipe makes a ton of soup, package it up and save it for tomorrow’s breakfast. Soup for breakfast is one of my favorite things – you get all the good stuff and it’s easy to heat up and tastes so good on a rainy cold morning.