Italian Beef is one of the best dishes on the planet. If you’ve never had one, get to Chicago right now and eat one. You will never be the same. I promise, you will crave it for life. I felt like Italian beef this week, but didn’t want to do what anyone would expect, so I transformed it to a soup. Its hearty, meaty, and its warm flavors are bold! Top with cheese or croutons for an added touch!
ITALIAN BEEF SOUP
SERVING SIZE: 1 Cup | Servings: 8 | Calories per Serving: 287
🐄 2 lbs. Beef Round Roast
🐄 2 Small Yellow Onions
🐄 1 Jar Sweet Cherry Peppers
🐄 8 Ounces Hot Giardiniera
🐄 4 Cups Beef Broth
🐄 1 Cup Parsley
🐄 Black Pepper, Red Pepper, Garlic Powder
🐄 Place the beef in the crockpot.
🐄 Chop the onions and sweet peppers. Place into crockpot.
🐄 Drain the Giardiniera and empty into crockpot.
🐄 Pour the broth in.
🐄 Chop the parsley and sprinkle that, the black pepper, red pepper, and garlic powder into the crockpot. Mix well.
🐄 Cook on low.
🐄 After the beef is tender, about 4 hours, you can take it out and shred it. Put the beef back into the crockpot to continue cooking.