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Beef Carbonnade Soup Recipe

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This recipe for Beef Carbonnade Soup is from The Sherman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb beef chuck blade pot roast
1 tbsp. oil
5 cups broth
4 cups V-8 juice
12 can beer
1 cup coarsely chipped onion
1 cup sliced celery
2 tsp chili powder
1 tsp basil leaves
2 cloves garlic, sliced
2 bay leaves
1 cup sliced carrots
1 cup green beans (Green Giant frozen cut)
1 cup sliced mushrooms
1 recipe spätzle, cooked
or
2 cups wide egg noodles, cooked, drained.
Directions:
Directions:
Trim excess fzt from roast.
In 5 qt dutch oven brown meat in oil. Stir in broth, V-8 juice, beer, onion, celery, chili powder, basil, garlic and bay leaves
Bring to a boil. Reduce heat; cover and simmer 2-3 hours or until meat is tender. Remove meat; cool.
Skim fat from broth. Stir in carrots; bring toa boil. Reduce heat; ccover and simmer 15 minutes or until carrots are crisp-tender.
Remove meat from bones; cut into bite size pieces.
Stir in meat, green beans, mushrooms and spatzle.
Cover and simmer for 10 more minutes - until veggies are tender
Number Of Servings:
Number Of Servings:
11 1.5 cup servings
Personal Notes:
Personal Notes:
190 calories
13 g fat

 

 

 

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