Ingredients: |
Ingredients: 1 1/2 lbs beef chuck (I used boneless chuck and short ribs) cut into 1 inch cubes
3 medium carrots
3 large celery stalks
1 large Yukon gold potato, cut in cubes
4 roma tomatoes
1 small zucchini or frozen peas
1 medium onion, diced
1 clove of garlic, minced
1 cup of red wine
2 quarts of beef broth or stock
1 bay leaf
Dash of salt to taste
Dash of white pepper to taste
Thyme laves at the end
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Directions: |
Directions:Brown beef on all sides over high heat in a small amount of oil.
Add the wine and scrape off any of the little bitts on the bottom of the pan. Cook for another minute or two until the wine seems to have reduced.
Put beef stock in a large pot with bay leaf. When it boils, lower the flame to medium and simmer for about 2.5 hours. (The original recipe had people put in oven at 300ºF for 45 minutes to braise meat.)
Meanwhile, cut the carrots, celery, onion, tomatoes, and zucchini in about 1/2 inch pieces.
In a large saute pan on medium heat, add little oil. Add the carrots, celery, onion, garlic and zucchini. Cook for around 2-3 minutes until the onion is translucent. Add the tomatoes. Remove from heat and set aside while you wait for the beef to finish cooking.
When the meat is done, add the cooked vegetables and diced potato to the soup over low heat so the potatoes cook. Don't over book or they will be mushy. Season with salt and pepper. Add the fresh thymes. Add frozen peas. I do not cook the peas because it went into hot broth.
I added more wine in the stock when it was cooking. |
This recipe for Beef Vegetable Soup is from