Vegetable Beef Soup

lowcarbmaven.com

MichelleInWAState

subheading: Brown:

1 ½ pounds beef chuck, trimmed and cut into cubes

1 tbsp olive oil

subheading: Add To The Pot:

6 oz turnip, peeled - large dice (smallish turnip)

5 oz celery, sliced (about 1 ⅓ cups)

4 oz carrots, rolled (½ a large carrot)

4 oz string beans, cut

3 oz onions, diced (about ¾ cup)

2 cloves garlic, sliced

32 oz low sodium beef broth

½ cup red wine

2 tbsp tomato paste

2 tsp beef base (I use Better Than Bouillon)

2 tsp gelatin powder (optional - adds body)

1 tbsp porcini mushroom powder (optional - adds so much umami flavor)

2 whole bay leaves

2 whole cloves

subheading: Add After Cooking:

4 tbsp butter (added after cooking)

1 tsp dried thyme, rubbed

½ tsp dried marjoram, rubbed

salt and pepper to taste

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