Beef Vegetable Soup

"This is nice when it's chilly out. It came from a cooking magazine that I subscribe to. I have NEVER cooked anything out of it that wasn't fabulous. YAY, Cooks Illustrated!!"
 
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Ready In:
1hr 10mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • Combine beef and soy sauce in medium bowl;set aside for 15 minutes.
  • Heat oil in large Dutch oven over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes. Transfer vegetables to bowl.
  • Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes. Add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
  • Add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simering, sprinkle gelatin over cold water and let stand.
  • When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

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Reviews

  1. For the most part I used this recipe as a jump off point and it was excellent. But I did have to make changes to suit what I had on hand. I had some beautiful au jus and leftover prime rib from lastnight's dinner so I started out with that and built on it from there. I only had about a 1/2 lb of mushrooms and had to omit the carrots. Just before serving, I threw in a few egg noodles and frozen peas. Also, I had to omit the gelatin and use cornstarch as a thickener. The flavour was awesome and I'll definitely make this again. Thx for sharing this macy.
     
  2. fantastic and super yummy great dish and you should try it for yourself
     
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