As summer fades away, the days are shorter and the nights are colder. All you need is a big bowl of fall-apart beef soup. The beef and veggies are so soft it’ll keep you coming back for more. Trust me you should double the recipe cuz the pot will be empty really quickly!
This recipe was featured in the Whisk by Ami magazine October 2020
Photo by Chay Berger
Recipe:
Salt
Pepper
2 lbs. beef stew meat
3 tablespoons olive oil, divided
2 tablespoons flour
3 tablespoons brown sugar, divided
1 large leek
2 onions
8 stalks of celery
4 cloves garlic
5 medium carrots
2 tablespoons tomato paste
4 medium potatoes
6 cups beef broth or
3 tablespoons beef soup mix and six cups hot water
1. Season the beef with salt, pepper and 1 tablespoon of olive oil.
2. In a 6-quart (or larger) pot, brown the meat.
3. Once the meat is browned, add 2 tablespoons of brown sugar and 2 tablespoons of flour. Toss and cook for about two minutes until the meat is coated.
4. Remove the meat from the pot and set aside.
5. Slice the leek in half circles, dice the onions, chop the celery into small chunks, finely chop the garlic and slice the carrots into quarter-inch circles.
6. Saute all the vegetables. Once they are sautéed add the tomato paste and the remaining tablespoon of brown sugar and toss to coat the veggies.
7. Next add the potatoes and beef broth. Add the meat back in.
8. Boil for 1⁄2 hour and then simmer for 1 hour.
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