Hearty Beef Soup (Nourishing Traditions)

I made a yummy beef and vegetable soup today using some meaty bones from our 1/4 cow. We have been blessed this far to be able to afford buying our beef from a local farmer who raise grassfed, nearly organic beef. I try to use it as frugally as I can. One of the ways is to make soups and stocks from the bonier cuts of meat. The benefits of bone broths are many. Not only are they frugal, but also so very healthful. You could read about it here.

We got two meals and a lunch for hubby out of a few pounds of meaty bones.

This is the recipe that I basically followed, of course I changed a few things to make it my own.;)

Hearty Beef Soup
Makes 6 quarts

4 beef shanks, cross-cut at 2-inch intervals

6 tablespoons olive oil

4 quarts filtered water

2 pounds carrots, peeled

2 pounds potatoes, washed

1 pound shallots or onions, peeled

2 large cans crushed tomatoes

1 cup balsamic vinegar

3-4 bay leaves

4 tablespoons green peppercorns

1 tablespoon coarse black pepper

3 tablespoons fresh garlic, chopped

1 cup fresh parsley, chopped

sea salt to taste

Pat shanks dry and sprinkle with black pepper. In a heavy-bottomed, non-aluminum stockpot, heat half the oil. Sear the shanks on both sides until brown. Add water, vinegar, tomatoes, bay leaves and peppercorns. Simmer for 4 hours or until beef is flaky tender. Remove meat and bones from the stock and allow to cool.Return stock to a simmer and skim debris from the top of the liquid. Separate the meat from bones and gristle. Cut potatoes and carrots into bite-sized pieces and add to stock along with the garlic. Quarter the shallots or onions, toss them in the remaining oil, roast or saute until brown and add to stock. When the vegetables are tender, add meat, chopped parsley and salt to taste.

This is the link you can find this recipe and other great one at. Hearty Beef Soup