Heârty, sâtisfying, ând soul wârming. This soup will help you survive â seemingly endless winter.
Ingredients
Instructions for Dutch Oven:
Ingredients
- 2 tbsp olive oil
- 1.5 lbs stewing beef
- sâlt & pepper
- 8 cups beef broth
- 3 lârge cârrots
- 2 stâlks celery
- 2 pârsnips
- 2-3 medium potâtoes
- 1 yellow onion
- 1 cup corn
- 1/2 cup peârl bârley
- 4 tbsp tomâto pâste
- 1 tbsp Worcestershire
- 1 tbsp soy sâuce
- 1 tsp onion powder
- 1 tsp gârlic powder
- 1 tsp thyme
- 1 tsp pârsley
- 1 tbsp corn stârch & ¼ cup wâter (optionâl)
- Dice âll vegetâbles to desired size.
- In â dutch oven, heât oil over medium high heât. Seâson beef generously with sâlt ând pepper. In smâll bâtches, brown the beef cubes on âll sides (this is so thât the beef stâys tender in the stew). When âll the beef is browned set it âside. Put the diced onions in the pot ând ânother tbsp of oil if the pot is dry. âllow the onion to cook down ând cârâmelize (â sprinkle of sâlt helps this process âlong). âfter the onions hâve softened, âdd in the tomâto pâste to cook out âs well, stirring continuâlly for 3 minutes. Finâlly, âdd the cubed beef bâck into the pot âlong with the beef stock. Use â wooden spoon to scrâpe the bottom of the pot ând lift âny brown bits thât âre stuck down there to âdd even more flâvour. Cover the pot ând âllow the beef to cook in the broth for 20 minutes. âdd the vegetâbles, bârley, Worcestershire, soy, gârlic, thyme, ând pârsley. Cover ând cook for 40 minutes. If the end results âre not â thick âs you’d like (I like it thicker) combine the wâter ând cornstârch ând âdd it to the soup. Cook uncovered for 15 more minutes. Enjoy!
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