Ingredients with Measurements:
- 1 pound beef stew meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 potato, peeled and chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the carrots, celery, and potato and cook for 5 minutes.
5. Add the canned tomatoes, beef broth, thyme, rosemary, salt, and pepper. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of beef stew meat, such as chuck roast or sirloin.
- You can use any type of canned tomatoes, such as crushed or whole peeled.
- You can use any type of broth, such as chicken or vegetable.
Variations:
- Add other vegetables such as green beans, corn, or peas.
- Use different herbs such as oregano or basil.
- Add cooked pasta or rice to make it heartier.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape the browned bits from the bottom of the pot, as they add flavor to the soup.
- Let the soup cool before storing it in the refrigerator or freezer.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a large bowl with crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a green salad or a grilled cheese sandwich.
Suggested side dishes:
Crusty bread, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store the soup in the refrigerator or freezer within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Beef and vegetable soup is a classic comfort food that has been enjoyed for generations.
Flavor profiles:
The soup is savory and hearty, with a rich beef flavor and a variety of vegetables.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Hearty, Comforting, Herbaceous, Earthy