Description
A comforting bowl of braised beef soup served with crispy cheese bread, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- 4 slices of bread
Instructions
- In a large pot, heat some oil over medium heat. Add the beef and brown on all sides.
- Remove the beef and set aside. In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened.
- Stir in the tomato paste, thyme, and bay leaf.
- Return the browned beef to the pot and add the beef broth. Season with salt and pepper. Bring to a boil, then simmer for 1.5 to 2 hours.
- Preheat the oven to 375°F. Place the bread slices on a baking sheet, top with cheese, and bake until the cheese is melted and bubbly.
- Serve the soup hot, with the cheese bread on the side for dipping.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Cheese bread is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg