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.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.