Olive
and Beef Soup Recipe
Ingredients
:
2
tablespoons olive oil, divided
1
boneless beef chuck roast (3 pounds), halved
3
cups beef broth
3/4
cup beer or beef broth
2
bay leaves
2
garlic cloves, minced
1/2
teaspoon salt
1/2
teaspoon pepper
1
can (14-1/2 ounces) diced tomatoes, undrained
1
can (8-3/4 ounces) whole kernel corn, drained
1
can (8-1/2 ounces) peas, drained
1
can (8-1/4 ounces) sliced carrots, drained
1
cup pimiento-stuffed olives, sliced
2
tablespoons paprika
Select
saute or browning setting on a 6-qt. electric pressure cooker. Adjust for
medium heat; add 1 tablespoon oil. When oil is hot, brown one roast half on all
sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to
pressure cooker.
Add
broth, beer, bay leaves, garlic, salt and pepper. Lock lid; close
pressure-release valve. Adjust to pressure cook on high for 80 minutes.
Let
pressure release naturally for 10 minutes; quick-release any remaining
pressure. Press cancel. Remove roast; shred with two forks. Skim fat from
cooking juices. Return meat to pressure cooker. Select saute setting; adjust
for low heat. Stir in remaining ingredients; heat through. Press cancel. Remove
bay leaves.
Freeze
option: Freeze cooled soup in freezer containers. To use, partially thaw in
refrigerator overnight. Heat through in a saucepan, stirring occasionally and
adding a little broth if necessary.
