This. Is. So. Good!
Pretty easy and definitely a great freezer meal. I was inspired by this recipe here, but seeing as I cannot have tomatoes, it had to be modified. Plus, we didn't agree that the beef should go in after the onions - you won't brown meat that way! (you will steam it)
So here is the LL version:
Ingredients:
2 tbls good quality olive oil
2 lbs chuck roast, trimmed and diced into cubes
1 1/2 yellow onion, sliced
1 tsp paprika (if you are really sensitive to nightshades, omit this)
2 tsp dried oregano
4 cloves garlic, peeled and sliced (or smash if you are feeling lazy :) )
1/2 jar of pitted green olives sliced
8 cups chicken broth
salt and pepper to taste
Process
Warm the oil in your best dutch oven like pot over medium heat.
Brown the pieces of beef in batches. Set aside.
Cook the onions and garlic until soft and just getting caramelized. Season with spices.
Add the beef and broth and let simmer for an hour or two.
At this point you can let it cool and then freeze it. What I recommend is eating it with rice that has been soaked and then cooked. You can do this with the soup as you freeze it but then the rice soaks up the goodness. Just preference, but I would just make it when you defrost the soup.
Pretty easy and definitely a great freezer meal. I was inspired by this recipe here, but seeing as I cannot have tomatoes, it had to be modified. Plus, we didn't agree that the beef should go in after the onions - you won't brown meat that way! (you will steam it)
So here is the LL version:
Ingredients:
2 tbls good quality olive oil
2 lbs chuck roast, trimmed and diced into cubes
1 1/2 yellow onion, sliced
1 tsp paprika (if you are really sensitive to nightshades, omit this)
2 tsp dried oregano
4 cloves garlic, peeled and sliced (or smash if you are feeling lazy :) )
1/2 jar of pitted green olives sliced
8 cups chicken broth
salt and pepper to taste
Process
Warm the oil in your best dutch oven like pot over medium heat.
Brown the pieces of beef in batches. Set aside.
Cook the onions and garlic until soft and just getting caramelized. Season with spices.
Add the beef and broth and let simmer for an hour or two.
At this point you can let it cool and then freeze it. What I recommend is eating it with rice that has been soaked and then cooked. You can do this with the soup as you freeze it but then the rice soaks up the goodness. Just preference, but I would just make it when you defrost the soup.
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