The weather has turned a bit cool the last couple of days. A sad reminder that the dog summer days are dwindling and fall will soon be here if not already. We enjoyed this soup last night along with hot corn bread muffins served with butter and honey.
Beef and Vegetable Soup
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 clove garlic, minced
3 medium carrots, diced
2 ribs of celery, diced
1 lb of stew beef
2 cups of beef stock
4 cups of water
2 medium tomatoes, chopped or 1/2 cup canned diced tomatoes
2 tablespoons Worcestershire sauce
1/2 cup wild rice
1 medium russet potato, diced
salt and pepper
In a Dutch oven or other heavy bottom pot, heat oil over medium heat. Add onions, garlic, carrots, and celery and saute until soft, about 5 minutes. Add beef and sear meat on all sides. Add salt and pepper to liking. Add beef stock and water and bring soup to a boil. Once boiling, add tomatoes, Worcestershire sauce, and wild rice and bring soup to simmer and keep covered. Simmer on low for approximately 2 hours. Next add potatoes and continue cooking on a low simmer for an additional hour until beef is tender and soft. Adjust salt and pepper before serving.
Note: I dice my potato and keep it covered in a bowl with water so it does not turn brown. Drain the water off before adding the potato to the soup.