Hearty Vegetable Beef Soup

下ごしらえ

材料

作り方

手順

1. 1

   Pat the stewing beef dry with paper towels and season all over with salt and black pepper.

   約2 分

   調理のヒント： Drying the beef helps it brown nicely instead of steaming.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   約2 分

3. 3

   Add the beef to the pot in a single layer, working in batches if necessary, and brown on all sides. Remove the browned beef and set it aside on a plate.

   約10 分

   調理のヒント： Don't overcrowd the pan, as this will prevent the beef from browning properly.

4. 4

   Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté until the vegetables have softened, about 5-7 minutes.

   約7 分

   調理のヒント： Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.

5. 5

   Stir in the minced garlic and cook for about one minute until fragrant.

   約1 分

6. 6

   Return the browned beef and any accumulated juices back to the pot.

   約1 分

7. 7

   Pour in the beef broth and add the diced tomatoes, potatoes, bay leaves, and dried thyme. Stir everything to combine.

   約2 分

8. 8

   Increase the heat to high and bring the soup to a boil, then immediately reduce the heat to low.

   約5 分

9. 9

   Cover the pot and let the soup simmer gently for at least 2 hours, or until the beef is very tender.

   約2 時間

   調理のヒント： A long, slow simmer is key to tender beef. Check occasionally and give it a stir.

10. 10

    Stir in the frozen green beans, corn, and peas.

    約1 分

11. 11

    Continue to simmer, uncovered, for another 10-15 minutes until the frozen vegetables are heated through and tender.

    約15 分

12. 12

    Remove the bay leaves from the soup and discard them. Taste and adjust seasoning with more salt and pepper if needed.

    約2 分

13. 13

    Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.

    約2 分