Ingredients with Measurements:
- 1 pound beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 can diced tomatoes (14.5 ounces)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large soup 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 chopped onion and garlic to the pot and cook until the onion is translucent.
4. Add the chopped carrots and celery to the pot and cook for a few minutes until slightly softened.
5. Add the can of diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and pepper to the pot.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-2 hours until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaf from the soup.
8. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 900mg
Fiber: 3g
Substitutions for ingredients:
- You can use any type of beef stew meat, such as chuck roast or sirloin.
- You can use fresh or canned diced tomatoes.
- You can use any type of broth, such as chicken or vegetable.
Variations:
- Add other vegetables such as potatoes, green beans, or peas.
- Use different herbs and spices such as oregano, basil, or cumin.
- Add cooked pasta or rice to the soup.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into small, even pieces for even cooking.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a ladle for guests to serve themselves.
- Garnish the soup with chopped fresh parsley or other herbs.
Garnishes:
- Chopped fresh parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator or freezer promptly to avoid bacterial growth.
Food history:
- Beef soup has been a staple in many cultures for centuries, often made with local ingredients and spices.
Flavor profiles:
- This soup has a hearty, savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the soup with a side of crusty bread or a salad for a complete meal.
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Taste: Savory, Meaty, Herby, Rich, Comforting