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How beautiful leaves grow old. How full of colors are their last days.
Crisp cool evenings are the perfect time to savor a bowl of warm soup.
Hearty Beef and Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 pound sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
- 1/3 cup flour
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup each diced carrots, celery and mushrooms
- 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
- 4 cups beef stock and 4 cups chicken stock (low sodium)
- 2 bay leaves
- 1/2 tsp. each thyme and rosemary
- 1 (28 oz.) can diced tomatoes, with juice
- 1 TB. Worcestershire sauce
- 1 TB.Italian seasoning,
- 1 tsp. salt, or more/less to taste
- 1/2 teaspoon freshly-ground black pepper
- (optional garnish: chopped fresh parsley)
Directions:
Stove top Directions:
1. Place flour in a large zip loc bag and dredge meat cubes in it. In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add cubes and sear meat until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate.
2. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
3. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a slow boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 4o minutes or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
4. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Slow Cooker Directions:
1. Follow step one in stove top directions. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.
2. Add the remaining ingredients to the slow cooker, and stir to combine.
3. Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Stove top Directions:
1. Place flour in a large zip loc bag and dredge meat cubes in it. In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add cubes and sear meat until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate.
2. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
3. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a slow boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 4o minutes or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
4. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Slow Cooker Directions:
1. Follow step one in stove top directions. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.
2. Add the remaining ingredients to the slow cooker, and stir to combine.
3. Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
This may be a good soup to take to my sister's annual soup party next weekend.
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