Best 2 Beef Stoup Recipes

Beef stoup is a hearty and flavorful dish that can be enjoyed by people of all ages. Made with a combination of beef, vegetables, and broth, this classic stew is a great way to warm up on a cold day or to enjoy as a hearty meal any time of year. With so many variations on the recipe, there's sure to be a beef stoup that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup image

Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!

Provided by Mom2Rose

Categories Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, halved and sliced
4 celery ribs, with leafy tops thinly sliced crosswise
3 carrots, shredded
1 bay leaf
1 small savoy cabbage, quartered, cored and shredded
salt & freshly ground black pepper
1 (12 ounce) bottle beer
1 (32 ounce) container chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons Worcestershire sauce, plus more for seasoning
1 1/2 lbs corned beef, chopped
3/4 cup white rice
pumpernickel bread (optional) or rye bread, to pass around the table (optional)
butter (optional)

Steps:

In a soup pot, heat the olive oil over medium-high heat.
Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
Add the beer and boil until reduced, 1 minute.
Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
Add the corned beef and rice.
Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
ass the bread and butter around the table.

BEEF STOUP

Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
Once it starts to simmer, add the carrots, onions, and celery.
Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
Adjust to taste with salt and pepper and serve.

Tips:

Mise en Place: Beef stoup is a hearty and flavorful dish, but it requires some prep work. Make sure to have all of your ingredients prepped and measured before you start cooking.
Choose the Right Beef: Stew meat is the best choice for beef stoup, as it is tough and will break down during the long cooking process. You can also use chuck roast or brisket, but these cuts will take longer to cook.
Brown the Beef: Browning the beef before adding it to the stew pot will help to develop flavor and color. Be sure to brown the beef in batches so that you don't overcrowd the pot and steam the meat.
Use a Variety of Vegetables: Beef stoup is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as potatoes, carrots, celery, onions, and green beans.
Season the Stew Well: Beef stoup should be well-seasoned with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
Simmer the Stew: Beef stoup should be simmered for at least 1 hour, or until the beef is tender and the vegetables are cooked through. The longer you simmer the stew, the more flavorful it will be.
Serve with Crusty Bread or Mashed Potatoes: Beef stoup is a hearty and filling dish that is perfect for a cold winter day. Serve it with crusty bread or mashed potatoes for a complete meal.

Conclusion:

Beef stoup is a delicious and versatile dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and preparation, you can make a beef stoup that your family and friends will love.