Ingredients with Measurements:
- 1 pound beef chuck roast, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups beef broth
- 1 cup red wine
- 1 cup canned diced tomatoes
- 1 cup frozen peas
- Salt and pepper, to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the soup pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaf. Cook for 1 minute.
4. Pour in the beef broth, red wine, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. Add the frozen peas to the pot and cook for an additional 10 minutes.
6. Season with salt and pepper, to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 15g
Protein: 22g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or ground beef.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add diced potatoes to the soup for extra heartiness.
- Use lamb instead of beef for a different flavor.
- Add a can of drained and rinsed kidney beans for added protein.
Tips and tricks:
- For a thicker soup, add a slurry of cornstarch and water to the pot during the last 10 minutes of cooking.
- To save time, use pre-cut beef stew meat instead of cutting your own.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or croutons
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Side salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add a slurry of cornstarch and water to thicken it.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Brown Windsor soup is a traditional British soup that dates back to the 19th century. It was originally made with beef, vegetables, and a variety of spices.
Flavor profiles:
This soup is savory and hearty, with a rich beef flavor and a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: British