One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.

Ingredients

8 serv.

lbs boneless beef chuck steaks, cut into 1/2-inch to 3/4-inch cubes, trim fat↗1 1⁄2
medium onion, diced↗1
cup carrot, sliced↗1
celery ribs, sliced↗2
medium potato, cubed into 1/2-inch pieces↗1
teaspoons beef base↗6
cups water↗8
(6 ounce) can tomato paste↗1
tablespoons olive oil↗2
(14 1/2 ounce) can diced tomatoes1
salt and pepper, to taste

Step-by-step instructions

1
In 5 or 6 quart pressure cooker brown beef on all sides in oil.
2
Stir in all ingredients EXCEPT tomatoes.
3
Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
4
Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
5
Remove from heat and let pressure release conventionally.
6
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
7
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

Source: food.com

Original recipe ↗

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