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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia Ingredients:
2 tablespoons butter |
2 tablespoons canola oil |
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes |
1/4 cup chopped onion |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon paprika |
1 teaspoon salt |
1/4 teaspoon pepper |
4 cups beef stock or broth |
2 cups water |
1 bay leaf |
4 sprigs fresh parsley, chopped |
2 sprigs celery leaves, chopped |
1/2 teaspoon dried marjoram |
1-1/2 cups cubed peeled potatoes |
1-1/2 cups sliced carrots |
1-1/2 cups chopped celery |
1 can (6 ounces) tomato paste |
Directions:
1. In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
2. Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf. Yield: 6 servings.
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