Beef Vegetable Soup
This is a fantastic winter soup (possibly more like a stew). I adapted this recipe a few years ago at my grandparent’s house and everybody thought it was so good that they wanted the recipe. I wrote up what I could remember doing and that is the recipe below.
Original Recipe: Gonna Want Seconds. Click Here for Original Recipe
Time: 2 hrs
Difficulty: 2/5
Tested: YES
Serves: 6-8
Ingredients
2 pounds beef stew meat in ½ inch cubes
2 tbsp soy sauce
¼- ½ cup olive oil (divided)
16 oz. mushrooms sliced (1-2 cups)
2 cups yellow onion
4 cloves garlic, minced
2 tbsp tomato paste
½ cup red wine
6 cups unsalted beef broth
2 tbsp Better Than Bouillon beef paste
2 tsp Worcestershire sauce
½ tsp ground thyme
1 tsp oregano
1 tsp dried rosemary
2 bay leaves
2- 14.4 Oz. cans diced tomatoes
2 Russet or red potatoes peeled and diced
1 1/2 cups chopped carrots
2 stalks of celery chopped
1 cup green beans (frozen or fresh)
1 cup corn (frozen or fresh)
Method
Place beef cubes into a large zip lock bag or bowl, add soy sauce, mix, and let marinate for 15 minutes. Prepare the vegetables while beef is marinating.
In a stock pot (not non-stick) heat 2 tbsp of oil over medium-high heat until oil shimmers. Add mushrooms and sauté until soft and no liquid remains in the pot. Add salt and pepper to taste. Remove mushrooms and set aside.
Add 2 tbsp of oil to the pot again over medium-high heat until shimmering and add onions. Cook onions until lightly browned. Add salt and pepper to taste. Remove onions and set aside with mushrooms.
Add 1 tbsp of oil to the pot again and let shimmer. Add half of the marinated beef cubes and brown. Remove beef chunks and set aside in different bowl than mushrooms and onions. Repeat with other half of beef.
Once second beef is browned, add other beef back in and add tomato paste and garlic to pot. Cook for 3-4 minutes stirring occasionally.
Add onions and mushrooms back to pot. Add wine. Use wooden spoon to scrape the browned bits off the bottom of the pot (fond)- this is where the flavour is. Let reduce until most of the wine has evaporated.
Add Worcestershire sauce, Better than Bullion, thyme, oregano, rosemary, 1 tsp salt, and 1 tsp pepper. Stir constantly and cook over medium-high heat for 3 minutes.
Add carrots, celery, potatoes, and diced tomatoes. Stir. Add beef broth. Make sure that the liquid covers the meat and vegetables.
Add bay leaves, bring to a boil, turn down and simmer on low, covered, for 50 mins. Stir occasionally.
After 50 mins, add beans and corn. Stir and simmer for an additional 10 mins. Taste soup and season with salt and pepper to taste. Remove bay leaves.
The soup can be eaten now or let sit overnight for better flavour. Enjoy!