Beef and Vegetable Soup (America's Test Kitchen)
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1 lb sirloin tip steak, trimmed of most excess fat
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 tablespoons tomato paste
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1⁄2 cup red wine
- 4 cups beef broth
- 1 3⁄4 cups low sodium chicken broth
- 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 1 bay leaf
- 10 ounces red potatoes, cut in 1/2-inch pieces (2 cups)
- 1 cup frozen peas (optional) or 1 cup frozen corn (optional) or 1 cup frozen cut green beans (optional)
- 1 tablespoon unflavored gelatin (powdered)
- 1⁄2 cup cold water
- 2 tablespoons minced fresh parsley leaves
- table salt
- ground black pepper
Directions
- Cut the flap meat in half across the grain, then cut each half into 1/2" pieces WITH the grain. Cut the resultant strips into 1/2" pieces across the grain. Season with soy sauce and toss. Let marinate 15 minutes.
- Heat 1 tsp oil in a Dutch oven over medium heat. When it begins to smoke, add onion and mushrooms. Let caramelize for 8-12 minutes. When very deeply browned, transfer to a bowl.
- Add beef to the pot and sear well, about 6 minutes. Add garlic and tomato paste. Cook about 30 seconds until garlic is fragrant. Add red wine and scrape up the _fond_ on the bottom of the pan. Cook until wine is very reduced and syrupy.
- Add beef broth and chicken broth. Add carrots, celery and bay leaf. Add onions and mushrooms to pot. Bring to a boil, reduce to a simmer, cover and cook 25 minutes. If using potatoes, add after 10 minutes. If using peas, corn or green beans, add during last 5 minutes of cooking.
- Add gelatin to cold water and let stand 5 minutes. Off heat, stir softened gelatin into pot until it dissolves. Add parsley, adjust seasoning and serve.
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