Quick beef and vegetable soup from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • soy sauce
  • bay leaves
  • carrots
  • celery
  • gelatin
  • onions
  • parsley
  • tomato paste
  • chicken broth
  • beef broth
  • red wine
  • cremini mushrooms
  • beef sirloin steak tips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 01, 2020

    I usually choose chicken vegetable soup over beef vegetable soup because I've had so many sad, watery versions of the latter (with tasteless, rubbery beef lumps!) over the years. But this recipe is excellent - deeply flavorful with tender bits of beef and vegetables. It's hard to find sirloin steak tips where I live, but I was able to get a bavette steak for the beef. My "beef stock" was the strained liquid leftover after simmering beef for another dish - worked well. Parsley flavor was a little strong when served fresh (maybe it was my parsley), but it mellowed out after sitting overnight. Great served with egg noodles mixed in. [Cross-post for Cook's Illustrated Cookbook/Cook's Ill. 2007 Annual Edition/Cook's Ill. magazine/Science of Good Cooking]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.