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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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In '300 Sensational Soup' by Carla Snyder & Meredith Deeds Ingredients:
2 tablespoons olive oil, divided |
4 slices bacon, chopped |
2 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes |
1/2 teaspoon salt |
fresh ground black pepper |
2 cups frozen pearl onions, thawed |
3 carrots, sliced |
2 stalks celery, sliced |
2 garlic cloves, minced |
2 potatoes, peeled and diced |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 bay leaf |
2 cups dry red wine |
6 cups beef stock |
1 teaspoon balsamic vinegar |
1/4 cup minced fresh flat leaf parsley |
Directions:
1. In a large pot, heat half the oil over medium heat.
2. Add bacon and saute until crispy, about 5 minutes.
3. Remove with a slotted spoon to a plate lined with paper towels; set aside.
4. Season beef with salt and pepper to taste.
5. Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
6. Remove with a slotted spoon to a warm plate.
7. Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
8. Saute until vegetables start to soften, about 4 minutes.
9. Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
10. Add wine and scrape up any browned bits on the bottom of the pot.
11. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
12. Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
13. Discard bay leaf and stir in vinegar.
14. Taste and adjust seasoning with salt and pepper, if needed.
15. Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
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