This recipe can be made using ground beef or previous cooked beef from when you’re making beef bone broth
The seasonings & vegetables can easily be switched out based on what you have on hand
The dairy you choose to use will greatly depend on how creamy you would like your soup. Using a heavy whipping cream will give you a rich flavor where as 1% milk will give you a subtle creamy flavor with a lighter texture, I Like to use whole milk personally.
Suggested Equipment:
Stove or Hot plate
Small pot
Dutch oven or Stock pot
Cutting board
Knife
Whisk
Measuring cups & spoons
Ladel
Storage container
Ingredients:
1 lb Ground Beef, or beef of your choice
Garlic to taste, minced
1 Onion, diced
2 Celery Stalks, diced
3 Carrots, diced
2 Large Potatoes, peeled & diced
3 cups Bone Broth or Beef Stock
½ tsp Paprika
1 tsp Italian Seasoning
1 TBSP Parsley
2 cups Milk, half & half or Cream
3 TBSP Butter
3 TBPS Flour
Pepper, to taste
Salt, to taste
Instructions:
Heat up a dutch oven over medium heat & brown your ground beef. Once your beef is cooked leave it in the dutch oven, don’t bother draining it as this will be your cooking fat for the rest of the recipe. If you are using previously cooked beef warm up some tallow in your dutch oven
Saute the onions & garlic for a few minutes until aromatic & the onions are starting to soften
Add in the celery, carrots, potaotes, paprika, italian seasoning & parsley mixing well
Pour over the broth & bring everything up to a boil. If you are using previously cooked beef add it to the pot now.
Reduce the heat & allow to simmer for 15-20 minutes or until your vegetables are fork tender
Make the cream sauce by melting butter in a small sauce pan over medium heat
Stir in the flour, whisking well until smooth & the flour has had a chance to cook off for a few minutes
Slowly add the milk, whisking constantly until thickened & smooth
Add the cream sauce to the pot of soup & mix well until combined. If you wanted to add in cheese stir in some grated cheese now
Taste & adjust for salt & pepper