Beef soup

Introduce

Chef :

Steven Minogue

Beef soup

This is a nice item to cook when you just want to eat a little throughout the day. I usually make a double batch of this in the morning, and we eat it for lunch and dinner. There is never left over.

Ingredient

1/2 tsp

Cooking instructions

* Step 1

Begin to cook the steak. I perfer to use rib eyes steak and grill them until rare to med rare. You can also broil the steaks if you wish. Once done, place on a plate until you are ready to cut them into cubes. Save all the juice from the meat.

* Step 2

In a larger pot, add the water, bullion, carrots, tomatoes, salt, pepper, parsley, and thyme and warm over medium heat.

* Step 3

While the meat is cooking and the other stuff in the pot is warming, slice the onions into 1/8 inch strips. Then add them to a pan with the butter and freshly minced garlic and saute until the onions are clear. Once done and all the contents into the warming pot.

* Step 4

Cut the meat into small cubes, then add to the warming pot of ingredients. Add the wine at this time as well. I recommend using a Pinot, but cook to your taste. Turn up the temp on the pot to high. This will finish cooking the meat and cook out the alcohol.

* Step 5

Cut up the peeled potatoes in to 1/2 inch cubes and slice up the celery into 1/8 inch strips. Add to the pot, and boil until the potatoes are soft. Usually about 30-35 min.

Note: if there is a photo you can click to enlarge it

Tag

Thyme Pepper Salt water Steak large sweet onion potatoes pealed and cubed Pascal celery stalks tomatoes red wine carrots 🥕🥕 garlic minced beef bullion cubes butter parsley flakes

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