Italian Beef Soup
Italian Beef Soup combines tender shreds of beef, chunks of carrots, and tiny pasta in a delicious homemade beef broth. This is the soup to make on cold days to keep you nourished from the inside out! Meat and vegetable soup is a perfect comfort food, ideal for those who want to bring to the table a dish that warms the mind, heart and stomach. In fact, there is nothing better, after getting cold, rain or wind, than preparing a rustic and warm dish for yourself and your loved ones.
Ingredients
Beef bell 1 KgPotatoes 500 gPeeled tomatoes 500 gChampignon mushrooms 350 gOnions 250 gCarrots 160 gCelery 120 gRed wine 120 gTomato paste 40 gGarlic 2 ClovesBay leaves 2 leavesSoy sauce 2 TablespoonsWorcestershire sauce 2 TeaspoonsMeat brothEVO oil 6 TablespoonsSaltBlack pepper
Preparation
First cut the meat into small pieces of about 1.5 cm, then transfer them to a bowl and add the soy sauce, mix well and leave to marinate for 15 minutes. In a large saucepan, heat 2 tablespoons of oil and add the mushrooms cut into quarters, let them brown for a few minutes just long enough to brown them slightly, then remove them from the pot. Add 2 tablespoons of oil to the pot and put the onions chopped not too finely, let it stew over medium-low heat for 5-6 minutes, stirring occasionally. Once ready, remove them from the pot and transfer them to the bowl with the mushrooms. Add a little more oil to the pot, if necessary, then brown the prepared meat, stir and cook until the liquids released have evaporated and the meat is well browned, about 10-15 minutes. At this point, season with salt and pepper, add the tomato paste and squeezed garlic, mix and cook for about 1 minute. Turn up the heat and deglaze with red wine, at this stage deglaze the cooking juices with the help of a ladle. Now add the celery cut into small pieces and the carrots in slices, add the potatoes in pieces of about 2 cm, the mushrooms with the onions prepared previously and the chopped peeled tomatoes. Season with the Worcestershire sauce and cover everything with plenty of meat broth. Add 2 bay leaves, put the lid on and cook over low heat for at least 50 minutes or until the meat is very tender. Before serving, remove the bay leaves and, if necessary, season with salt and pepper.
Italian Beef Soup combines tender shreds of beef, chunks of carrots, and tiny pasta in a delicious homemade beef broth. This is the soup to make on cold days to keep you nourished from the inside out! Meat and vegetable soup is a perfect comfort food, ideal for those who want to bring to the table a dish that warms the mind, heart and stomach. In fact, there is nothing better, after getting cold, rain or wind, than preparing a rustic and warm dish for yourself and your loved ones.
Ingredients
Beef bell 1 Kg
Potatoes 500 g
Peeled tomatoes 500 g
Champignon mushrooms 350 g
Onions 250 g
Carrots 160 g
Celery 120 g
Red wine 120 g
Tomato paste 40 g
Garlic 2 Cloves
Bay leaves 2 leaves
Soy sauce 2 Tablespoons
Worcestershire sauce 2 Teaspoons
Meat broth
EVO oil 6 Tablespoons
Salt
Black pepper
Preparation
First cut the meat into small pieces of about 1.5 cm, then transfer them to a bowl and add the soy sauce, mix well and leave to marinate for 15 minutes. In a large saucepan, heat 2 tablespoons of oil and add the mushrooms cut into quarters, let them brown for a few minutes just long enough to brown them slightly, then remove them from the pot. Add 2 tablespoons of oil to the pot and put the onions chopped not too finely, let it stew over medium-low heat for 5-6 minutes, stirring occasionally. Once ready, remove them from the pot and transfer them to the bowl with the mushrooms. Add a little more oil to the pot, if necessary, then brown the prepared meat, stir and cook until the liquids released have evaporated and the meat is well browned, about 10-15 minutes. At this point, season with salt and pepper, add the tomato paste and squeezed garlic, mix and cook for about 1 minute. Turn up the heat and deglaze with red wine, at this stage deglaze the cooking juices with the help of a ladle. Now add the celery cut into small pieces and the carrots in slices, add the potatoes in pieces of about 2 cm, the mushrooms with the onions prepared previously and the chopped peeled tomatoes. Season with the Worcestershire sauce and cover everything with plenty of meat broth. Add 2 bay leaves, put the lid on and cook over low heat for at least 50 minutes or until the meat is very tender. Before serving, remove the bay leaves and, if necessary, season with salt and pepper.
No comments:
Post a Comment