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🍽️ Quick Beef Bone Soup

360 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the beef tail.
  2. 2. Pat the meat dry with a kitchen towel.
  3. 3. Cut the beef tail into thick slices.
  4. 4. Remove the green ends from the leek and wash it.
  5. 5. Cut the leek into thin rings.
  6. 6. Peel the carrot.
  7. 7. Slice the carrot into rounds.
  8. 8. Trim and peel the celery.
  9. 9. Dice the celery into small pieces.
  10. 10. Peel the onion.
  11. 11. Halve the onion.
  12. 12. Dice the onion finely.
  13. 13. Heat the oil in a pressure cooker.
  14. 14. Brown the beef tail and the prepared vegetables over high heat.
  15. 15. Stir the tomato paste into the meat and vegetables.
  16. 16. Deglaze everything with red wine.
  17. 17. Bring the mixture to a boil.
  18. 18. Season the soup with salt and pepper.
  19. 19. Fill the pot with water.
  20. 20. Add the bay leaf and the sprig of thyme.
  21. 21. Wipe the rim of the pot clean.
  22. 22. Seal the pressure cooker tightly according to the instructions.
  23. 23. Cook on high heat.
  24. 24. Wait until all rings of the safety valve are visible.
  25. 25. Reduce the heat to one-third to one-quarter.
  26. 26. Let the soup cook under low pressure for 20 to 30 minutes.
  27. 27. Remove the pot from the heat after the cooking time.
  28. 28. Let the pot stand until the valve has sunk back in.
  29. 29. Let the pressure release slowly and carefully.
  30. 30. Open the pot.
  31. 31. Remove the meat from the bones.
  32. 32. Cut the meat into small pieces.
  33. 33. Return the meat to the hot soup.
  34. 34. Season the stew with paprika powder.
  35. 35. Add cayenne pepper.
  36. 36. Stir in the cream.
  37. 37. Add Madeira.
  38. 38. Stir in the thickener.
  39. 39. Bring the soup to a brief boil again.
  40. 40. Serve the soup on plates.
  41. 41. Accompany the soup with white bread.

Nutrition per serving