Steak and Vegetable Soup

Name: Steak and Vegetable Soup
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 237 milliliters sliced carrots; 237 milliliters chopped celery; 2 sprigs celery leaves, chopped; 1 teaspoons dried marjoram; 3 Tbsps all-purpose flour; 4 sprigs fresh parsley, chopped; 946 milliliters reduced-sodium beef broth; 59 milliliters chopped onion; 1 Tbsp paprika; 0 teaspoons pepper; 237 milliliters cubed peeled potatoes; 454 grams lean round steak, cut into 1/2-inch cubes; 170 grams can low sodium tomato paste; 2 Tbsps vegetable oil; 473 milliliters water

Steak and Vegetable Soup

Steak and Vegetable Soup might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 23g of protein, 13g of fat, and valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. Head to the store and pick up bay leaf, flour, parsley, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions.

Ingredients you will need

Butter

Onion

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Combine the flour, paprika, and pepper; sprinkle over beef and mix well. Stir in stock and water.

Ingredients you will need

Paprika

Pepper

All Purpose Flour

Stock

Water

Beef

Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.

Ingredients you will need

Celery Leaves

Bay Leaves

Marjoram

Parsley

Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving.

Ingredients you will need

Tomato Paste

Vegetable

Bay Leaves

Potato

Carrot

Celery

Soup

Equipment

Dutch Oven

Ingredients

Servings:

bay leaf 2Tbsps

butter 237milliliters

sliced carrots 237milliliters

chopped celery 2sprigs

celery leaves, chopped 1teaspoons

dried marjoram 3Tbsps

all-purpose flour 4sprigs

fresh parsley, chopped 946milliliters

reduced-sodium beef broth 59milliliters

chopped onion 1Tbsp

paprika 0teaspoons

pepper 237milliliters

cubed peeled potatoes 454grams

lean round steak, cut into 1/2-inch cubes 170grams

can low sodium tomato paste 2Tbsps

vegetable oil 473milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.