Hearty Beef and Vegetable Soup

Name: Hearty Beef and Vegetable Soup
Ingredients: 3 pounds, blade steaks (about 8 steaks); 2 tablespoons, vegetable oil; 1 tablespoon, tomato paste; 4 cups, low-sodium chicken broth; 4 cups, low-sodium beef broth; 2 cups, water; 1 head, garlic, top third cut off and discarded, loose outer skins removed; 2 , bay leaves; 1/2 teaspoon, dried thyme; 1 tablespoon, unsalted butter; 1 , medium onion, chopped fine; 2 , medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons; , 1 can (14 1/2 ounces) diced tomatoes, drained; , Chopped fresh parsley

Main Courses
Beef
Vegetables
Make Ahead
Soups

Appears in Cook's Country December/January 2006

Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.

SERVES 6 to 8 (Makes about 3 quarts)

Why This Recipe Works

This is a members' feature.