Chuckwagon Soup` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable Oil, plus
More as needed,
2 lbs: Beef Round, Trimmed Well,
Cut into 1/2" pieces,
1 large: Onion, chopped
2 medium: Carrots, chopped
2 Stalks: Celery, chopped
1 Clove: Garlic, minced
2 tbsp: Chili Powder,
1 tbsp: Dried Oregano,
7 cup: Beef Stock, Homemade
Or Low-Sodium Broth,
1 can: Tomatoes, drained and
Chopped,
1/4 cup: Fresh Parsley, chopped
1 can: Pinto Beans, drained
1/2 cup: Elbow Macaroni,
Directions:
1. In a large soup pot, heat 2 Tbs of the oil over medium-high heat.
Working in batches to avoid crowding, cook the beef until browned on
all sides, about 6 mins. Using a slotted spoon, transfer to a plate.
2. Heat the remaining oil in the pot. Add the onion, carrots, celery,
and garlic and cook, stirring often, until the onion is softened,
about 5 mins. Add the chili powder and oregano and stir for 1 min.
Add the browned beef, stock, tomatoes, and parsley and bring to a
simmer. Reduce the heat to low and simmer, partially covered, to
blend the flavors, about 1 hour.
3. Add the beans and macaroni and increase the heat to high. Cook,
uncovered, until the macaroni is tender, about 10 mins. Serve hot.
Makes 8 servings from the National Cowboy Hall of Fame of Oklahoma
City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp
Working in batches to avoid crowding, cook the beef until browned on
all sides, about 6 mins. Using a slotted spoon, transfer to a plate.
2. Heat the remaining oil in the pot. Add the onion, carrots, celery,
and garlic and cook, stirring often, until the onion is softened,
about 5 mins. Add the chili powder and oregano and stir for 1 min.
Add the browned beef, stock, tomatoes, and parsley and bring to a
simmer. Reduce the heat to low and simmer, partially covered, to
blend the flavors, about 1 hour.
3. Add the beans and macaroni and increase the heat to high. Cook,
uncovered, until the macaroni is tender, about 10 mins. Serve hot.
Makes 8 servings from the National Cowboy Hall of Fame of Oklahoma
City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp