Elaines Homemade Beef And Vegetable SoupFrom chefelaine 8 years ago
- 1 lb lean stewing beef, cut into bite-sized pieces shopping list
- 4 beef shank bones, marrow in shopping list
- about 2 quarts cold water shopping list
- 1 tsp pure vanilla extract shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 tsp dried basil shopping list
- 1 tsp italian seasoning shopping list
- 3 medium sized potatoes, washed and unpeeled, cut into bite-sized pieces shopping list
- 1 can (28 oz size) tomatoes shopping list
- (if additional tomato richness is desired, add 1/2 small can unsalted tomato paste) shopping list
- 1 1/2 cups carrots, chopped shopping list
- 1 1/2 cups celery, chopped shopping list
- 1 cup corn niblets shopping list
- 1 large onion, diced shopping list
- 1 cup peas shopping list
- ======================= shopping list
- For the mirepoix: shopping list
- finely dice one large onion shopping list
- add 1/2 (roughly) the amount of finely diced carrots shopping list
- add 1/2 (roughly the amount of celery shopping list
How to make it
- Place the beef shanks into the cold water
- slowly bring to the boil
- add the vanilla (the vanilla dramatically heightens the flavor of the beef)
- skim off any 'scum' that rises from the bones
- In another saucepan, brown the beef, and when browned, add to the soup pot, drippings and all.
- In the meantime, in a a separate saucepan, caramelize the onion, and add a mirepoix of one part finely chopped onion, 1/2 part carrots, and 1/2 part celery in a little canola oil
- Cook until tender
- Usually, mirepoix is not served, but in this soup, the mirepoix is added to the soup, adding terrific flavor, texture, and making the soup more economical in these dollar-stretching times!
- While cooking the mirepoix, make vegetable stock from clean leftover pieces of veggies you have cut. It should be in a water bath of about 2 cups.
- When the veggie stock is cooked, and the veggies tender, strain the liquid through a colander, and discard the veggies used in the stock.
- Add the veggie stock to the soup pot.
- Add the mirepoix to the soup pot, and add the additional vegetables as indicated... more carrots, celery, onion, corn, potatoes, tomatoes, peas...
- Allow to simmer for at least two hours, stirring periodically.
- Taste, and adjust the seasoning, adding more salt and pepper if desired.
- This recipe makes a very HEARTY soup, and is a meal in itself.
- Served with garlic toast, your family will be asking you to make this more often!
The Cookchefelaine Muskoka, CANA
The Rating45 people
Vanilla? Wow, who would have thought, Elaine? This soup sounds like a nice addition to my winter meals file! We are big soup fans. ^5linspj in New Hartford loved it
interesting fact about the vanilla... thank you for sharing...^5peetabear in mid-hudson valley loved it
I love that you put all the flavorful things right in the soup. No waste and it will only taste better. I would also add any worthy vegetables that are aging in my fridge.lasaf in St. Paul loved it
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