Instant Pot or Oven Italian Vegetable Beef Soup
Recipes Beef Italian Main Dish Meal ideas Soups and stews
Description
This incredibly delicious soup will warm you up on those chilly winter nights. It is bursting with wonderful Italian flavors, fresh vegetables and tender beef chunks. It can be made the traditional way in the oven or in an Instant Pot.
Ingredients
2 - 14 1/2 oz. cans fire-roasted canned tomatoes, puréed
4 c. beef broth/stock
1 large sweet yellow onion, diced
1 lb. small potatoes
1 lb. carrots
¼ c. pesto
2 T. Worcestershire sauce
2 t. anchovy paste
2 large bay leaves
1 T. brown sugar
1 T. oregano
1 T. finely chopped fresh rosemary
2 t. mild paprika
1-2 t. kosher salt
½ t. freshly ground black pepper
2 lb. lean stew beef or chuck roast
4 c. fresh baby spinach
1 T. finely chopped fresh rosemary
2 - 14 1/2 oz. cans super sweet canned corn or a 16 oz. bag sweet frozen corn
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Instant Pot Method:
Combine beef broth/stock and tomatoes in a 6 quart Instant Pot; turn settings to sauté high; bring mixture to a boil while prepping other ingredients.
Dice onion into 1/4-inch dice; cut potatoes in quarters or bite-size pieces, if using large potatoes; slice carrots into 1/4-inch slices. Add onion, potatoes and carrots to Instant Pot.
Add pesto, Worcestershire sauce, anchovy paste, bay leaves, brown sugar, oregano, rosemary, paprika, salt and pepper to mixture in the Instant Pot.
Cut beef into 1/2-inch pieces, discarding excess fat. Add meat to pot with other ingredients; stir.
Place lid on the Instant Pot; make sure the vent nozzle is in the non-venting position; set to ”pressure cook -high“; set timer for 25 minutes.
When done, carefully release steam manually by using the valve on top. When pressure is completely released, remove the lid.
Coarsely chop spinach; add to hot soup; stir until slightly wilted; add freshly chopped rosemary and corn; stir to combine.
Serve.
Oven Method:
Preheat oven to 250 degrees.
Combine all prepped ingredients as instructed above in a large Dutch oven. Bring to a boil on the stove top; cover; place in the oven for 4 1/2 to 5 hours or until carrots and potatoes are very tender. When done, remove from oven; add fresh rosemary and corn; stir well.
Serve.