Greek · Dinner
Beef and Vegetable Soup
A rustic Greek soup of stewed beef chuck simmered with potato, carrot, celery and tomato until the meat falls apart tender. Finished with lemon juice and fresh dill, the broth turns bright and herbaceous, served with a wedge of crusty bread and a drizzle of olive oil.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
24.6gFat
25.1gCarbs
8.3gSugar
4.6gFiber
1235mgSodium
137mgChol
8.9gSat Fat
1450mgPotassium
80mgCalcium
5.2mgIron
3.1mcgVitamin B12
22mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes; dice the onion, carrot, celery and potato; keep separated.
2
Heat olive oil in a heavy pot over medium-high heat, add beef cubes and brown deeply for 5 minutes, stirring occasionally, until two sides are caramelized.
3
Add diced onion, carrot and celery to the pot and cook over medium heat for 5 minutes, stirring, until onion turns translucent and vegetables soften slightly.
4
Stir in crushed tomato, beef stock and bay leaf; bring to a boil, then reduce to low heat, cover and simmer gently for 70 minutes until beef is fork-tender.
5
Add diced potato and simmer uncovered over medium-low heat for 15 minutes until tender, then remove from heat, discard bay leaf and stir in lemon juice, dill, salt and pepper.
6
Plate
Ladle the soup into a bowl and serve hot with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2 tbsp2 tbsp olive oil
- 11 onion
- 11 carrot
- 11 celery stalk
- 11 small potato
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomato
- 3 cups720ml beef stock
- 22 small bay leaf
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
