Olive and Beef Soup Recipe



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.


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