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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Robust Beef and Potato Soup Recipe

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This recipe for Robust Beef and Potato Soup is from The Bohannan 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, trimmed of fat
1 1/2 T. vegetable oil
1 large onion, chopped
1 celery stalk, chopped
8 oz. sliced mushrooms
1 carrot, peeled and diced
1 garlic clove, minced
6 cups beef broth, low sodium
3/4 cup canned crushed tomatoes in puree
1/3 cup dry red wine
3/4 tsp. salt
coarsely ground black pepper
1/2 tsp. dried thyme
1 to 1 1/2 tsps. Worcestershire sauce
2 russet potatoes, peeled and cubed
Directions:
Directions:
1. Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.

2. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.

3. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour or??
Personal Notes:
Personal Notes:
A hearty soup for Fall weather. A warm and cozy recipe that inspires the name "comfort food". Serve with hot bread or garlic toast.

 

 

 

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