- Joined
- Jan 26, 2023
I wouldn't say my soup's better than anyone else's but here it is:
-Base: No sodium beef stock x2 containers, generally whatever's on sale because I can doctor it up
-Seasonings: salt, garlic powder, MSG, peppercorn grinder with all the different ones in it, sprigs of rosemary and thyme
-Meat: beef chuck or sliced "for stew" beef
-Veggies: yellow onion, baby red or gold potatoes, sliced or baby carrots, sliced celery
-Carbs: either sliced sourdough for sucking up the broth with, or brown rice
I start by taking the meat and covering it with salt and pepper, then sear it dark brown on the outside on high heat. From there I do the onions in a little broth to get the sear up from the pan and dump it all in the crockpot. Everything goes in, cook it on low for 8-12 hours. I go until the onions are an opaque brown and the carrots lose their crunch. I remove the sprigs of rosemary and thyme once they're brown and start shedding some leaves. At the 7 hour point I taste the broth and adjust it as necessary.
-Base: No sodium beef stock x2 containers, generally whatever's on sale because I can doctor it up
-Seasonings: salt, garlic powder, MSG, peppercorn grinder with all the different ones in it, sprigs of rosemary and thyme
-Meat: beef chuck or sliced "for stew" beef
-Veggies: yellow onion, baby red or gold potatoes, sliced or baby carrots, sliced celery
-Carbs: either sliced sourdough for sucking up the broth with, or brown rice
I start by taking the meat and covering it with salt and pepper, then sear it dark brown on the outside on high heat. From there I do the onions in a little broth to get the sear up from the pan and dump it all in the crockpot. Everything goes in, cook it on low for 8-12 hours. I go until the onions are an opaque brown and the carrots lose their crunch. I remove the sprigs of rosemary and thyme once they're brown and start shedding some leaves. At the 7 hour point I taste the broth and adjust it as necessary.
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