Ingredients with Measurements:
- 2 lbs beef shank, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 1 bay leaf
- 6 cups beef broth
- 1 cup red wine
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the beef shank chunks and brown on all sides, about 5 minutes.
3. Transfer the beef to the slow cooker.
4. Add the onion, celery, carrots, and garlic to the same skillet and sauté until softened, about 5 minutes.
5. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, marjoram, and bay leaf.
6. Pour in the beef broth and red wine and bring to a simmer.
7. Pour the mixture over the beef in the slow cooker.
8. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
9. Remove the bay leaf and discard.
10. Use an immersion blender to puree the soup until smooth.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 hours on low or 4-5 hours on high
5. Temperature:
- Low or high setting on slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or stew meat.
- Red wine can be substituted with beef broth or water.
Variations:
- Add diced potatoes or turnips for a heartier soup.
- Add a can of diced tomatoes for a more tomato-based soup.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds extra flavor.
- Use an immersion blender for a smoother soup.
- Serve with crusty bread for dipping.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in bowls with a dollop of sour cream and chopped fresh herbs.
Garnishes:
- Sour cream
- Chopped fresh herbs (parsley, thyme, rosemary)
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Brown Windsor soup is a traditional British soup that dates back to the 19th century.
Flavor profiles:
- Savory, rich, and hearty.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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