Best Hearty Beef And Vegetables Recipes

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Hearty Beef and Barley Soup With Root Vegetables image

Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onion, sliced thin
1 bay leaf
1/2 teaspoon caraway seed
4 large carrots, chopped fine
1 cup finely chopped turnip
1 cup parsnip
1 cup finely chopped rutabaga
2/3 cup barley (raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves

Steps:

Heat 1 tablespoon oil over moderate heat in a large pot.
Add the steak and brown well, stirring occasionally.
Remove steak and leave the juice.
Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
Cook for about 4 more minutes.
Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
Stirring constantly, cook for about 5 minutes.
Stir in bouillon, water, tomato paste, salt, and pepper.
Bring to a boil over high heat.
Immediately reduce heat and simmer for 20 minutes.
Discard bay leaf, stir in the spinach and serve.

HEARTY BEEF AND VEGETABLES

Hearty Beef and Vegetables image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 30 minutes! Enjoy this hearty beef and vegetables recipe that easy to make too.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound beef top sirloin steak, about 3/4 inch thick
1 bag (16 ounces) frozen stew vegetables, thawed and drained
1 cup frozen cut green beans, thawed and drained (from 12 oz bag)
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 package (2-ounce size) onion soup mix (1/2 envelope)
3 tablespoons chopped fresh parsley

Steps:

Trim fat from beef; cut beef into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 2 minutes, stirring constantly.
Stir in stew vegetables, green beans, water, Worcestershire sauce and soup mix (dry).
Heat to boiling; reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, just until potatoes are tender. Remove from heat; stir in parsley.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Servings, Sodium 750 mg, Sugar 6 g, TransFat 0 g