aka Throw-It-Together Beef Soup
I created this recipe – by which I mean I literally threw it together mostly as I went along, starting about an hour and a half ago. I’m writing up this post while I sit here devouring a bowl of the deliciousness.
I had a hunk of beef (london broil) in my fridge which was originally meant for other things, then as of yesterday when I realised I wasn’t up to cooking it (I’ve somehow injured my shoulder; basic things are a bit tricky right now) for the freezer. It never made it there, I realised this morning, so I improvised dinner out of it.
This is a ‘liquidy’ style soup, which tend not to be my favourite (partly because the broth is often thin or flavourless) but this one is wonderful, with a nice rich liquid that isn’t too much. It was also, aside from chopping everything for it, really easy to throw it together.
It’s proving a good meal to round off the end of a rather stressful day. The end of the ‘doing’ stressful, anyway – I’m currently waiting for a storm to hit and hoping it isn’t too bad of one.
1⅓ pounds beef (bite-size pieces)
2 heads garlic (handful of cloves quartered; the rest chopped)
2 tablespoons butter
5 carrots (sliced/roughly chopped)
5 stalks celery (sliced/roughly chopped)
2 russet potatoes (chopped into small pieces)
⅓ cup freeze dried mushrooms
1 cup green beans (I used canned)
4½ cups beef broth
⅓ cup pinot noir
1-2 teaspoons thyme
3 (small) bay leaves
I’ve only made it the once, obviously, but I imagine it would be fairly flexible on vegetables to include. Also, if you don’t like garlic as much as I do, a handful of cloves, chopped medium-fine, would probably be fine.
Melt the butter in a large pot over medium-high heat. Tip in the garlic and sauté briefly before adding the beef (plus salt and pepper to taste) and lightly/half brown it.
Add carrots and celery, sauté for a few minutes.
Add the beef broth and wine, the herbs and onion powder, and bring to a low boil.
Add potatoes, then mushrooms and green beans, and bring back to a boil. Let it boil for a few minutes, then lower to an active simmer for around 55 minutes, stirring occasionally. (For me that meant after ten minutes, then every 15-20 minutes afterwards.)
Dish up (allow to cool) and serve! I didn’t have any on hand (nor was in shape to make it) but a good crusty sopping bread would probably be delicious with this. Although I drank all the broth out of my bowl without any need for it, either!
It was an impromptu creation, but I very much enjoyed it, and I will definitely be making it again, possibly with some further vegetable experimentation.