Shredded Beef And Potato Soup With Chimichurri
|Boneless beef bottom steak||1 Pound, trimmed and cut into 1 1/2 inch pieces|
|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.