This looks like a comforting beef soup or stew with vegetables such as corn, carrots, and possibly cabbage. Here’s a recipe based on the visual:
Hearty Beef and Vegetable Soup Recipe
Ingredients:
•2 lbs beef chuck roast or beef shank (cut into large chunks)
•8 cups beef broth (or water with bouillon)
•2 ears of corn, cut into halves or thirds
•4 large carrots, peeled and cut into chunks
•2 potatoes, peeled and cut into quarters (optional)
•1/4 head of cabbage, chopped
•1 medium onion, chopped
•3 cloves garlic, minced
•2 celery stalks, chopped
•2 bay leaves
•1 tsp dried thyme
•Salt and pepper, to taste
Instructions:
1.Prepare the Beef:
•In a large pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. This adds flavor.
2.Build the Broth:
•Add the beef broth, bay leaves, garlic, thyme, and onion to the pot. Bring to a boil, then reduce to a simmer.
•Cover and simmer the beef for about 1.5–2 hours, or until tender.
3.Add Vegetables:
•Add carrots, celery, cabbage, and corn. If you’re using potatoes, add them too.
•Simmer for another 30–40 minutes, or until the vegetables are tender.
4.Season to Taste:
•Remove bay leaves. Season with salt and pepper to taste.
5.Serve:
•Ladle the soup into bowls, ensuring each serving gets a mix of beef, broth, and vegetables. Serve hot with crusty bread or tortillas.
Let me know if you’d like any adjustments!
