Robust Beef and Potato Soup
- Yield 8 servings
- Prep 5 mins
- Cook 60 mins
Is there anything more comforting than beef soup with big chunks of potato?
"This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans," Ken Haedrich says.
- 1 1/4 pounds beef stew meat, trimmed of fat
- 1 1/2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 8 ounces mushrooms, thinly sliced
- 1 carrot, peeled and diced
- 1 garlic clove, minced
- 6 cups low-sodium beef broth
- 3/4 cup canned crushed tomatoes in purée
- 1/3 cup dry red wine
- 3/4 teaspoon salt
- 1/2 teaspoon Coarsely ground black pepper
- 1/2 teaspoon dried thyme
- 1 to 1 1/2 teaspoon Worcestershire sauce
- 2 large russet potatoes, peeled and cubed
- Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
- Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
- Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).