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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

ROBUST BEEF AND POTATO SOUP Recipe

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This recipe for ROBUST BEEF AND POTATO SOUP is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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