I’ve been terribly ill the last week, but I attribute this delicious soup to my recovery. Real bone broth packs a ton of healing properties. Store bought broth is not cooked the same way, and therefore is used just for flavor – unfortunately it does not have much nutritional value. When we can, we follow the Nourishing Traditions recipe for making beef or chicken broth – but if you live here in the San Jose area, you can get already made beef broth from grass fed cows at the Campbell’s Farmer’s Market! But if you aren’t close, and don’t want to make your own broth, take heart. You can order “real” bone broth on the internet!
Andrew’s work shared this yummy recipe with us. I like to add quinoa or brown rice at the end (already cooked) to make the meal more filling.
Beef and Veggie Soup
1 beef chuck [cut into cubes]..[or you can buy already cut beef stew meat from a local grocery store]
1-2 cups chopped yellow onions
3 large carrots [peeled and diced] [you don’t necessarily need to peel carrots-they have waaay more nutritional value with their skin on ]
3 celery ribs [diced]
Red wine [always cook with something you are willing to drink yourself]
1Ž4 c. minced garlic
Beef stock or broth [we use veal stock here..but beef stock or broth will work just fine]
1bunch thyme [chopped]
1 bunch oregano [chopped]
2 bay leaves
Salt and black pepper to taste
[again you can always up the ante on the vegetables]
Brown off beef in stock pot over medium high heat [in batches depending on how much you have-to achieve nice color] in oil [preferably vegetable oil, rice oil, or canola oil…olive oil will burn up too fast], remove from pot and allow to drain off any excess grease, reserve beef for later. In the same pot over medium heat, add in your diced onions, carrots and celery with your bay leaves. Allow to cook til onions become slightly translucent. Then add in your minced garlic [I personally LOVE garlic, so feel free to add in a lil more if you love garlic as much as I do] let cook for about a minute, try to avoid browning the garlic as it will become bitter once it hits that stage. Deglaze with red wine, about a cup or so and reduce out the alcohol. [You can always tell when the alcohol is cooked out by smelling it…if it burns your nose hairs…theres still alcohol left In the pot..if not..you are good to move on to the next step J] add in about half of your chopped herbs and return meat back to pot. Add in your stock [to cover] and simmer away until beef is tender. Season up with salt and pepper as needed and at this point depending on how much you like herbs, you can finish with the rest of your herbs and skim off whatever fat or grease that may have been released over the simmering process…and viola!!!! You have beef and vegetable soup!! J
Things to keep in mind:
you can easily turn this into a stew by adding potatoes and letting them break down a lil to give the soup a thicker heartier feel.
You can also add in other seasonal vegetables such as sweet potatoes, parsnips [to give it a lil peppery taste to it], yams, etc..in the spring/summer time, you can add tomatoes, corn, peas, green beans..or any type of dried bean year round..the possibilities are endless!! J