Recipe Using a Beef Bone for Stew

Nutrition Facts (per serving)
435	Calories
11g	Fat
19g	Carbs
63g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	435
% Daily Value*
Total Fat 11g	15%
Saturated Fat 4g	20%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Carbohydrate 19g	7%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 63g
Vitamin C 35mg	176%
Calcium 143mg	11%
Iron 8mg	45%
Potassium 1413mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty vegetable beef soup recipe is made with meaty soup bones and a variety of vegetables. The soup is a fabulous cold-weather meal, and the fact that it is made with beef shanks means it is easy on the budget. The bones from the shanks add flavor to the soup, but stewing beef or cubed beef chuck can be used instead. For a meatier soup, add about 1/2 pound of cubed beef to the soup along with the beef shanks.

Simmer this soup on the back burner or on a wood stove while you enjoy a snowy day with your family. The comforting soup will warm everyone up when they come in from the cold. Serve old-fashioned vegetable beef soup with ​crusty bread or buttermilk biscuits.

"This is the perfect soup on a cold winter's day or when you're not feeling well. Slowly simmering the meat coaxes out maximum flavor, thereby fortifying the broth. Everyone in my house commented on how wonderful the kitchen smelled. I'm freezing a batch for a future feel-good meal." —Diana Andrews

• 2 to 3 pounds beef shanks

• 8 cups unsalted or low-sodium beef stock

• 3/4 cup coarsely chopped onion

• 1/4 teaspoon coarsely ground black pepper

• 1 bay leaf

• Kosher salt, to taste

• 2 (14.5-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• 1 1/2 cups fresh or frozen green beans cut into 1-inch pieces

• 1 1/2 cups diced potatoes

• 1 cup thinly sliced carrots

• 3/4 cup chopped celery

• 2 teaspoons Worcestershire sauce

• 1 teaspoon sugar, optional

1. Gather the ingredients.

   The Spruce / Diana Rattray

2. In a large stockpot or Dutch oven, combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.

   The Spruce / Diana Rattray

3. Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.

   The Spruce / Diana Rattray

4. Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

   The Spruce / Diana Rattray

Tips

The beef shanks can be quite fatty. To eliminate excess fat, prepare and cook the soup a day in advance. Refrigerate the soup in the cooking pot and skim off the fat when it congeals on the top. Reheat the soup over medium heat until hot.

Alternatively, you can cook, cool and refrigerate the beef shank broth the day before. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Proceed with adding the chopped beef and vegetables and continue cooking the soup.

Recipe Variations

• Beef base and water can be used in place of the stock. For soup with a stronger beef flavor, add some beef broth concentrate or beef base before you add salt, and then add salt, as needed.
• Add diced rutabaga to the soup along with the carrots and potatoes.
• A savory garnish can make an ordinary soup look and taste extra-special. Top this vegetable beef soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup will keep for 3 days in an airtight container in the refrigerator.
• This soup freezes well, so there's no need to worry that the recipe makes too much for your family. You might even want to double the recipe if you have a giant pot (or split it between 2 pots) so you'll have plenty of soup in the freezer for the next few months. To cool the hot soup quickly, pour it into a large bowl and place the bowl in a pan of ice water. When the soup has cooled, pour it into serving-size or larger zip-top freezer bags or freezer containers, leaving about an inch of headspace to allow for expansion. Freeze soup for up to three months.

How do you add flavor to vegetable or beef soup?

Flavorful ingredients will lead to a flavorful soup, so be sure to use high-quality broth or stock (homemade is best) and good ingredients. For extra flavor, add dried spices like thyme, oregano, or red pepper flakes, a little tomato paste, or a touch of soy sauce to your vegetable beef soup.

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Source: https://www.thespruceeats.com/hearty-old-fashioned-vegetable-beef-soup-3051395

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