"The belly rules the mind."--Spanish Proverb

ROBUST BEEF AND POTATO SOUP Recipe

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This recipe for ROBUST BEEF AND POTATO SOUP, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Adams
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs.beef stew meat, trim off fat
1 1/2 tbsp. vegetable oil
1 lg. onion, chopped
1 celery stalk, chopped
8 oz. thin sliced mushrooms (optional)
1 carrot, peeled and diced or sliced
1 garlic clove, minced
6 cups low-sodium beef broth
3/4 can canned crushed tomatoes
1/3 cup dry red wine
3/4 tsp. salt
1/2 tsp. dried thyme
1 to 1 1/2 tsp. Worchestershire sauce
2 lg. russet potatoes, peeled and lg. cubed

Directions:
Directions:
1. Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-heat. Add meat and brown on all sides.

2. Transfer meat to a bowl. Add onions and celery to pan, adding more oil if needed. Cool, stirring over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring 3 minutes.

Add meat, potatoes and remaining ingredients. Bring to a boil, then back off to a simmer for about1 hour,stir occasionally. Cook partially covered, until potatoes are tender.

Number Of Servings:
Number Of Servings:
Makes 8 servings
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Can also make this more of a stew by thickening just before serving.
Dip out about a cup of the broth, add 2 to 3 tbsp. of flour, stir until smooth. Add slowly back to main pot, stirring.

 

 

 

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