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Shredded Beef And Potato Soup With Chimichurri

fast.cook's picture
  Boneless beef bottom steak 1 Pound, trimmed and cut into 1 1/2 inch pieces
  Salt 1⁄2 Teaspoon
  Reduced sodium beef broth 3 Cup (48 tbs)
  Canned tomatoes with jalapenos 14 1⁄2 Ounce, diced (1 Can)
  Chopped fresh cilantro/Parsley 1⁄3 Cup (5.33 tbs)
  Fresh lime juice 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Crushed red pepper 1⁄4 Teaspoon
  Olive oil 1 Teaspoon
  Onion 1 , chopped
  Celery stalks 2 , chopped
  Ground cloves 1⁄4 Teaspoon
  Diced potatoes 2 Cup (32 tbs), diced (Precut, From A 24 Ounce Bag)

1 Spray a large nonstick saucepan with olive oil nonstick spray and set over medium-high heat. Add the beef, in one layer, and sprinkle with 1/4 teaspoon of the salt. Cook the beef, turning occasionally with tongs, until lightly browned, about 5 minutes. Add the broth and tomatoes; bring to a boil. Reduce the heat and simmer until the beef is fork-tender, about 1 hour.
2 With a slotted spoon, transfer the beef to a cutting board; let cool. Reserve the cooking liquid. With two forks, shred the beef into small pieces.
3 Meanwhile, to make the chimichurri, combine the cilantro, lime juice, garlic, the remaining 1/4 teaspoon salt, and the crushed red pepper in a small bowl; set aside.
4 Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and celery; cook, stirring occasionally, until softened, about 3 minutes. Add the cloves and cook, stirring constantly, until fragrant, about 1 minute. Add the potatoes and the reserved beef cooking liquid; bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the beef and simmer until heated through, about 2 minutes.

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