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Classic Beef Soup
Instructions:
1. Prepare the Meat: Season the beef pieces with salt and pepper.
2. Cook the Meat: Heat vegetable oil in a large pot or Dutch oven. Add beef and cook until browned on all sides. Remove the meat and set aside.
3. Sauté the Vegetables: In the same pot, sauté the onion, carrots, and celery until the onion is wilted and fragrant. Add the chopped garlic, cook for one minute.
4. Combine Ingredients: Return the beef to the pot. Pour in the beef broth until the meat is submerged. Add bay leaves and thyme (if using). Bring to a boil, then reduce heat and simmer for 1.5 – 2 hours, or until the meat is very tender.
5. Add Potatoes and Peas: Add the potatoes and cook until the potatoes are tender, about 15-20 minutes. Add the peas in the last 5 minutes of cooking.
6. Final Touches: Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Serve the soup hot, garnished with fresh chopped parsley on top.
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