Trail Blazin' Beef Soup Soups, Stews & Chilis

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Servings
   Serves 6

Prep Time
   1/2 hour

Cook Time
   1 hour

Cooking Methods
   Braising
   Stewing

Beef Types
   Chuck
   Round

Ingredients

• 2 lbs. 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 fourths
• 3 carrots, peeled and cut into 1 inch chunks
• 2 medium zucchini, cut into 1 inch pieces
• 1/2 cup cilantro, coarsely chopped
• 1 tsp. salt
• 1/2 tsp. pepper

Instructions

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 saute 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.

Tips from Our Cook

You may substitute top round, bottom round, or shoulder roast for the chuck roast. Stir-fry meat in batches to brown properly.

Nutritional Information

Nutrition Info per serving:  (1 serving, 8 oz.) 181 calories; 6 g fat (1 g saturated fat; 4 g monounsaturated fat); 23 mg cholesterol; 222 mg sodium; 19 g carbohydrate; 2.4 g fiber; 13 g protein; 3.3 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 1.8 mg iron; 8.3 mcg selenium; 3.6 mg zinc.