Vegetable Beef Soup 4 | Just A Pinch Recipes
Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef...
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Cooking tools:
- Dutch oven
- Stockpot
- Stove
- Cutting board
- Chef's knife
- Fork
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/2 tablespoon(s) canola oil
- 3 pound(s) chuck roast
- 7 cup(s) low sodium beef broth
- 1/4 teaspoon(s) fresh ground black pepper
- 2 bay leaves
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 carrots peeled and chopped
- 2 clove(s) garlic minced
- 1 teaspoon(s) diced parsley
- 1/2 teaspoon(s) dried oregano
- 1/2 teaspoon(s) dried marjoram
- 1/4 teaspoon(s) dried thyme leaves
- 1/4 teaspoon(s) dried basil
- 2 medium yukon gold potatoes diced
- 1/4 pound(s) green beans trimmed and cut in 1 inch segments
- 1 can(s) petite diced tomatoes
- 1 tablespoon(s) Worcestershire sauce
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