Pairs well with Beef Stew Soup
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Beef Stew Soup
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A delightful twist on classic beef stew, this soup offers all the rich flavors of traditional stew but in a more broth-like form, perfect for colder weather. Featuring tender beef, a variety of vegetables, and a savory broth, it's a quick yet satisfying meal.
02:00:00 total
Serves 8
medium
Soup
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Ingredients
- top round beef - 1.5 pounds (cut into small pieces, about 1 and 1/2 pounds)
- onion - 1 (diced, large)
- mushrooms - 8 ounces (sliced, 8 oz packet)
- garlic salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- fresh thyme - 1 tablespoon (1 tablespoon)
- fresh rosemary - 1 tablespoon (1 tablespoon)
- garlic - 2 tablespoons (chopped, about 2 tablespoons)
- red wine - 1.5 cups (about 1.5 to 2 cups for deglazing)
- carrots - 3 (peeled and sliced, about 3 large)
- celery - 3 branches (sliced, 3 branches)
- green bell pepper - 1 (diced, 1 whole)
- potatoes - 2 (Yukon gold and baking, 2 large, diced)
- tomatoes - 28 ounces (28 oz can, hand crushed)
- beef stock - 10 cups (started with 10 cups, adjust as needed)
- flour - watch the video to see (for thickening, quantity as needed)
- spinach - watch the video to see (a few leaves, chopped)
Instructions
- Prepare the Beef: Brown the beef pieces in a pan to get a nice caramelization. Season with garlic salt and black pepper.
- Sauté Vegetables: In a separate pan, caramelize the diced onion, then sauté mushrooms. Add carrots, celery, and green bell pepper to the mix.
- Deglaze and Combine: Deglaze the pan with red wine, then add the beef and sautéed vegetables into a large pot. Include the hand-crushed tomatoes.
- Add Liquids: Pour in beef stock until all ingredients are covered. Bring to a boil, then simmer.
- Thicken the Soup: Near the end of cooking, thicken the soup with flour as needed. Ensure the flour cooks for at least 15-20 minutes to remove the raw taste.
- Final Touches: Add diced potatoes and spinach leaves. Adjust seasoning with more garlic salt and black pepper. Simmer until the potatoes are tender and the beef is soft enough to cut with a spoon.
