Fall-Apart Beef Vegetable Soup
from Recipe Tin Eats
Perfectly falling apart beef. Perfectly seasoned broth. Perfectly comforting veggies. The best soup for rainy weather!
INGREDIENTS
BUTTERY MUSHROOMS (OPTIONAL):
INSTRUCTIONS
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Heat 1 Tbsp oil until very hot in a large, heavy based pot over high heat.
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Pat beef dry with paper towels, then sprinkle with salt and pepper.
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Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
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If pot looks dry, add a touch more oil.
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Add garlic and onion, cook for 2 minutes.
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Add carrot and celery, cook for 2 minutes or until onion is translucent. Add kohlrabi and cook until soft.
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Stir in flour, then slowly pour in beef broth while constantly stirring.
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Add beer, water, diced tomatoes, tomato paste or sauce, bay leaves and thyme, any chopped greens, and stir well. Then add the beef back in.
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Cover, adjust heat to medium low so it’s bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
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Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
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The soup is ready when the potatoes are cooked and beef is “fall apart” tender.
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Adjust salt and pepper to taste (I like lots of pepper in this!).
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Ladle into bowls. Sprinkle with parsley and serve with crusty bread and cheddar cheese cubes if desired.
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