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Trail Blazin' Beef Soup




Source of Recipe


Missouri Beef Council Industry


Recipe Introduction


Servings: Serves 6


List of Ingredients




2lbs. chuck roast, trimmed and cut into 1-inch cubes
· 1 tsp. garlic powder
· 2 tsp. ground cumin
· 6 Tbsp. olive oil, divided
· 2 large onions, cut in 8 pieces each
· 5 cups double-strength beef stock
· 3 cups water
· 4 large cloves garlic, minced
· 9 red potatoes, scrubbed and cut in half
· 4 ears corn, cut into ¼
· 3 carrots, peeled and cut into 1 inch chunks
· 2 medium zucchini, cut into 1 inch pieces
· ½ cup cilantro, coarsely chopped
· 1 tsp. salt
· ½ tsp. pepper

Recipe



Season meat with garlic powder and cumin
Heat 3 Tbsp. oil in large skillet. Stir-fry meat in batches. Remove with slotted spoon to a 6-8 quart stock pot.
Add onion to skillet with remaining 3 Tbsp. oil and sauté until soft. Remove to stock pot
Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer.