Updated: Feb 12
Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Author: The Southern Spice Rack
· 2 to 3 pounds beef bottom round roast
· 2 tablespoons vegetable oil
· ¼ cup cooking wine or red wine
· Beef bullion
· 3 peeled and diced carrots
· 2 peeled and diced russet potatoes
· 1 diced yellow onion
· 1 diced bell pepper
· 3 diced celery ribs
· 3 minced cloves garlic
· 8 oz frozen green peas
· 1 6oz can tomato paste
· 2 tablespoons Worcestershire sauce
· 2 tablespoons salt
· 2 tablespoons black pepper
· 2 bay leaves
1. Heat vegetable oil in large pot over medium-high heat.
2. Season the steak with Salt and pepper on all sides. Sear all sides of roast until caramelized and brown, about four to five minutes a side. Once cooked removed from pot and set aside.
3. Deglaze the pan with cooking wine. Use a whisk to get any bits off the bottom.
4. Place the carrots, potatoes, onion, bell pepper, celery, garlic, peas, tomato paste, Worcestershire, beef bouillon, and bay leaves into the pot. Stir all ingredients together.
5. Place the steak back into the pot ensuring vegetables are on top of it as well.
6. Add water to the pot, the goal is to ensure everything is covered. Add more water in necessary but keep in mind this must reduce to make the soup, the more water you use the longer it will take to reach the desired consistency.
7. Cover and let simmer about two hours, stirring occasionally. If the soup is to thin at the end of cooking time take the lid off and let excess water evaporate.
8. Take two forks to pull apart the meat, it should take no effort and pull apart in shreds. Remove the bay leaf’s
9. Serve with Cornbread!