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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This rustic, satisfying spiced soupa perfect dish to make ahead and reheat on busy weeknightswill help stave off even the fiercest midwinter chill. Ingredients:
2 1/2 pounds boneless beef chuck, cut into 1 1/2-inch pieces |
2 tablespoons olive oil |
3 medium onions, chopped |
2 garlic cloves, finely chopped |
2 teaspoons caraway seeds, slightly crushed |
1 teaspoon dried marjoram |
1/4 cup all-purpose flour |
1 (6-ounce) can tomato paste |
6 cups boiling-hot water |
1 teaspoon paprika, divided |
1/4 cup ketchup |
2 teaspoons worcestershire sauce |
1/4 teaspoon hot sauce |
pinch of cayenne pepper |
1 teaspoon fine sea salt |
accompaniment: crusty country bread |
Directions:
1. Pat beef dry. Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and 1/2 teaspoon paprika. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 1/2 to 2 hours. Chill, uncovered, until cool, then covered overnight (at least 8 hours).
2. Remove solidified fat if desired, then bring soup to a simmer and remove from heat. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining 1/2 teaspoon paprika and reheat over medium heat, stirring occasionally. Thin soup with water to desired consistency and season with salt and pepper.
3. Per serving: 386 calories, 17 g fat, (4 g saturated), 111 mg cholesterol, 667 mg sodium, 18 g carbohydrate, 3 g fiber, 39 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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