Beef and Vegetable Soup

Beef and Vegetable Soup is a hearty and nutritious dish that can be customized with a variety of fresh vegetables. This recipe allows you to use whatever vegetables you have on hand, making it a versatile and flexible option. With tender beef, flavorful stock, and a medley of vegetables, this soup is both satisfying and comforting. You can even make it into a thick stew by adjusting the stock or adding more meat and vegetables. Here’s how to prepare this delicious Beef and Vegetable Soup.

Makes: 4 to 6 servings

Time: 1 1/2 hours

INGREDIENTS:

• 2 tablespoons neutral oil, like grapeseed or corn
• 1 pound beef chuck or round, trimmed of surface fat and cut into 1/2-inch cubes
• 1 onion, chopped
• 6 cups beef or other stock or water
• 2 parsnips or carrots, peeled and diced
• 1/2 celeriac or 1 celery stalk, peeled and diced
• 1/2 small butternut squash, peeled and diced (about 1 cup)
• 2 sprigs fresh thyme or rosemary
• 1 bay leaf
• 1/2 cup green peas (frozen are fine)
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves or chives for garnish

INSTRUCTIONS:

1. Heat the oil in a large, deep pot over medium-high heat. Once hot, add the beef and brown it on one side without stirring for about 8 minutes, or until deeply browned on all sides. If needed, work in batches to avoid overcrowding the pan. Remove the browned pieces and set them aside. Pour off all but 2 tablespoons of fat from the pan.
2. Add the chopped onion to the pot and cook until translucent, approximately 5 minutes.
3. Pour in the stock and bring it to a near boil. Reduce the heat to a steady bubble, cover the pot, and let it cook for 30 minutes.
4. Add the diced parsnips, celeriac (or celery), butternut squash, herb sprigs, and bay leaf to the pot. Stir well and continue cooking until the meat and vegetables are tender, which will take an additional 30 to 40 minutes.
5. Optional: If desired, you can refrigerate the soup at this stage for up to 2 days. When ready to proceed, gently reheat the soup.
6. Remove the herb sprigs and bay leaf from the soup. Stir in the green peas and season with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
7. Ladle the Beef and Vegetable Soup into bowls and garnish with chopped fresh parsley leaves or chives.

VARIATIONS:

• Spicy Beef and Vegetable Soup: For a spicy kick, add 1 tablespoon of chopped garlic and 2 dried cascabel, guajillo, or pasilla chiles. Soak the chiles in just-boiled water to cover, then drain and remove the seeds and stems. Chop the chiles and garlic, and add them to the cooked onion. You can also add the chile-soaking liquid for additional heat, reducing the stock accordingly.
• Beef and Mushroom Soup: If you enjoy mushrooms, add 1 ounce of dried porcini or other mushrooms (or 4 cups chopped fresh mushrooms) to the soup. For dried mushrooms, soak them in 3 cups of just-boiled water until soft, approximately 30 minutes. Strain and reserve the soaking liquid, adding it to the soup while reducing the stock by 3 cups. If using fresh mushrooms, cook them with the onion in Step 1 for a few extra minutes.

Enjoy this comforting Beef and Vegetable Soup with your preferred variations and savor its delicious flavors.