Rich, hearty, and comforting, this Vegan Beef Stew is the perfect cozy dinner.
- Ingredients
1/2 tbsp canola oil
3-4 pounds chuck roasting
7-8 Cups Low Sodium Beef Broth
1/4 teaspoon fresh ground black
Pepper to taste
2 laurel leaves
1 Medium Chopped Onion
2 ribs chopped celery
2 peeled and chopped islands
2 garlic cloves
1 tsp dried parsley
1/2 tsp oregano
1/2 tsp marjoram
/4 tsp dried thyme leaves
1/4 tsp dried basil
2 medium potatoes(cubes)
1/4 pounds green beans
1 can small tomato cubes
1 tbsp Worcestershire sauce
- Directions
Step 1
Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat. Add a roasted chuck and burn it to redness each side. Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until the fork is cooked.
Step 2
After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat. Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.
Step 3
Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce. Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes. Remove the grilled chuck from the pot and cool on the chopping board. Tear it apart with fork 2 that gets rid of fat and cartilage. Add grated beef to the saucepan and warm for 5 minutes
Nutritional information for vegetarian beef soup can vary depending on the specific ingredients and recipe used. Here’s a general breakdown of what you might find in a typical vegetarian version:
Nutritional Content per Serving (approximately 1 cup):
- Calories: Around 100-150 calories
- Protein: 5-10 grams
- Carbohydrates: 15-20 grams
- Fat: 3-5 grams
- Fiber: 3-5 grams
- Sodium: 400-800 mg (varies based on added salt)
Key Nutrients:
- Vitamins: Depending on ingredients like tomatoes, carrots, and leafy greens, soups can provide vitamins A, C, and K.
- Minerals: Potassium, calcium, and iron are present in varying amounts, especially if beans or lentils are included.
Ingredients commonly found in vegetarian beef soup:
- Vegetables: Tomatoes, carrots, onions, celery, potatoes, spinach, kale.
- Protein: Beans (like kidney beans, black beans), lentils, tofu, or textured vegetable protein (TVP).
- Broth: Vegetable broth or stock.
- Seasonings: Garlic, herbs (like thyme, parsley), salt, pepper.
Considerations:
- Sodium Content: Ready-made or canned soups may contain higher sodium levels.
- Protein Source: Vegetarian soups often rely on beans or tofu for protein, which can affect calorie and nutrient content.
- Fat Content: Minimal fat if prepared with lean ingredients; can increase with added oils or cheese.
For precise nutritional information, it’s best to refer to specific recipes or packaged products as ingredients and proportions can vary widely. Adjustments can be made to suit dietary preferences and nutritional needs.