Beef and Vegetable Soup
This hearty soup with chunks of tender beef and flavorful veggies makes a warming, one-pot meal. All you need to go with it is some good bread and a glass of red wine!
1 1/2 pounds boneless beef stew meat, cut in 1-inch chunks
Salt and ground black pepper
2 tablespoons vegetable oil
1 large onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
2 bay leaves
2 1/4 ounces Glace de Viande Gold® dissolved in 6 cups hot water
1 can (14 1/2 ounces) diced tomatoes
2 cups peeled and diced butternut squash
1 cup peeled and diced turnips
3 cups shredded (very thinly sliced) cabbage
Season the beef with salt and pepper and brown it in the vegetable oil over medium-high heat in a large soup pot. Turn the meat to brown it on all sides. Remove the beef from the pot with a slotted spoon and set it aside.
Add the onion, carrots, and celery to the pot and cook until the vegetables are slightly tender, about 5 minutes. Add the garlic, thyme, and bay leaves and cook, stirring for another minute.
Stir in the diluted Glace de Viande Gold®, the tomatoes, and the beef, and bring the soup to a low simmer. Let it simmer, stirring occasionally, for 1 hour.
Add the butternut squash and turnips and increase the heat so to the soup is simmering more rapidly. Cook, stirring occasionally, for 15 minutes.
Add the cabbage, and cook for 15 minutes more, until the vegetables and beef are tender.
Season to taste with salt and pepper and remove the bay leaves before serving.