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Keto Power Bowls by Faith Gorsky

Keto Power Bowls by Faith Gorsky

Author:Faith Gorsky
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2020-07-08T16:00:00+00:00


Rosemary Beef Vegetable Soup with Sour Cream and Chives Biscuits

YIELDS 8 SERVINGS | PREP TIME: 30 MINUTES | COOK TIME: 90 MINUTES

1½ tablespoons avocado oil

1½ pounds beef stew meat

8 cups low-sodium beef stock

1 bay leaf

1 small yellow onion, chopped

2 medium turnips (about 1.15 pounds), peeled and chopped

2 large stalks celery

1 medium carrot, sliced

5 cloves garlic, minced

3 tablespoons minced fresh rosemary

1 teaspoon Worcestershire sauce

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon beef gelatin, dissolved in 3 tablespoons boiling water

1 batch Sour Cream and Chive Biscuits (p. 95)

1. Add the avocado oil to a thick-bottomed soup pot over high heat. Pat the beef stew meat dry. Once the oil is hot, add the meat in an even layer and sear, about 4 minutes per side, flipping once. Sear the meat in 2 batches if needed to prevent overcrowding.

2. Add the beef stock and bay leaf, and bring up to a boil. Turn the heat down to simmer, cover the pot, and cook until the meat is tender, but not falling apart, about 45 minutes to 1 hour.

3. Add the onion, turnips, celery, carrot, garlic, rosemary, Worcestershire sauce, salt, and black pepper. Bring back up to a boil, and then turn the heat down to simmer. Cover the pot and cook until the vegetables are fork-tender, about 20 to 30 minutes.

4. Stir in the dissolved beef gelatin, and then turn off the heat.

5. Serve the soup along with the Sour Cream and Chive Biscuits.



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