Wonderfully simple old fashion soup packed with taste and good for you too. A great fall or winter meal for just the two of you (with leftovers) or for the family.
This is a modification of a recipe from our favorite cookbook from 1969. Yep, it is in bad shape, but all the recipes still work great. They are simple and cover almost anything you want in “everyday cooking”.
Basically, you brown the meat. Braise it in spiced beef broth for several hours then add the veggies and simmer until tender.
Exceptional taste with the tomato base. The only drawback is the cooking time, but if you want great soup, you usually pay the price in cooking time. But the actual work is minimal. I promised simple, not fast.
Notes: I’m a little lazy and just bought pre-cut “stew meat” at Sam’s. You could just trim up a beef roast into 1-inch cubes. Chuck roast trimmed, or something like a sirloin tip roast would be good.
Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium-high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes. The picture is just getting started.
Add 32 oz of beef broth.
Add spices:1 bay leaf, 5 peppercorns, 1 t salt, 1/4 t thyme and 1/4 t marjoram.
Cover and simmer until the beef is “fork tender”. 2-3 hours depending on your beef.
Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (sub frozen if you want). 1 stick of celery cut into 1/2 inch pieces.
Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.
July 8, 2016