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As summer fades away, the days are shorter and the nights are colder. All you need is a big bowl of fall-apart beef soup. The beef and veggies are so soft it’ll keep you coming back for more.
2 pounds beef stew meat
salt
pepper
3 tablespoons Tuscanini Olive Oil, divided
2 tablespoons flour
3 tablespoons brown sugar, divided
1 large leek
2 onions
8 stalks of celery
4 cloves garlic or 4 cubes Gefen Frozen Garlic
5 medium carrots
2 tablespoons tomato paste
4 medium potatoes
6 cups Manischewitz Beef Broth or 3 tablespoons beef soup mix and 6 cups hot water
Season the beef with salt, pepper and one tablespoon of olive oil.
In a six-quart (or larger) pot, brown the meat.
Once the meat is browned, add two tablespoons of brown sugar and two tablespoons of flour. Toss and cook for about two minutes until the meat is coated.
Remove the meat from the pot and set aside.
Slice the leek in half circles, dice the onions, chop the celery into small chunks, finely chop the garlic and slice the carrots into quarter-inch circles.
Sauté all the vegetables. Once they are sautéed, add the tomato paste and the remaining tablespoon of brown sugar and toss to coat the veggies.
Next add the potatoes and beef broth. Add the meat back in.
Boil for half an hour and then simmer for one hour.
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