Put together time for dinner
2 hours half-hour
A little of Burgundy wine, a little of Worcestershire sauce, and the regular hearty beef—plus hundreds potatoes and chard—win this version of traditional beef vegetable soup correct into to take into accounta good and varied route. Top with grated Parmesan cheese to aid. —Waverly
Test Kitchen Notes
WHO: Waverly is a longtime Food52 member and two-time contest winner.
WHAT: A lively win on the stick-to-your-ribs traditional.
HOW: Add canned tomatoes and Worcestershire sauce to a pot of sautéed vegetables simmering in red wine and beef broth. Plunge in browned beef, potatoes, and herbs, then simmer except the beef is cooked through. Scurry in chopped chard and relief topped with Parmesan (and hot sauce!).
WHY WE LOVE IT: The chard, red wine low cost, and Worcestershire sauce add greenery and zest to this historically heavy dish. Enjoy it Sunday evening for a dish to bask in all week—on its dangle or spooned over rice or noodles. —The Editors
1 1/2 kilos
beef chuck, cut into 1-go chunks and patted dry with paper towels
finely chopped carrots
finely chopped celery
neat yellow onions, finely chopped
neat cloves garlic, finely chopped
red wine (Burgundy or Pinot Noir works properly)
1 1/2 kilos
red-skinned potatoes, cut into 1-go chunks
(32-ounce) can diced hearth roasted tomatoes with juice
(or one 10-ounce fetch) chopped chard
sprigs new thyme
salt and pepper, plus more to taste
Tabasco sauce, for serving
grated Parmesan cheese, for serving
- First, brown the beef in batches: In a stock pot, warmth the olive oil over medium high. When the oil is hot, add biggest adequate beef to the pan in suppose that the items aren’t touching. If the beef is crowded, the items will steam in decision to brown. Brown every side of the beef and win away them to a plate when accomplished. Continue to brown the beef this manner except all of it is browned. Season the beef on the plate evenly with salt. Drain all nevertheless 2 tablespoons of plump from the pan.
- Enjoy the soup unfriendly: Add the carrots, celery, and onions to the brand new pan and sauté except they’re comfortable, about 5 to 10 minutes. Add the garlic and sauté one minute more. Add the red wine. Scurry all the pieces whereas the wine simmers within the pan, scraping up any browned bits leftover from cooking the meat. Let the wine simmer except it is diminished a little, about 1 minute. Add the Worcestershire sauce, tomatoes with their juices, and beef broth. Add the browned beef (in conjunction with any juices on the plate), potatoes, thyme, and bay leaves. Scurry all the pieces except it is mixed. Lift it to a boil and then within the low cost of the warmth in suppose that the soup simmers. Duvet the pot and simmer over low warmth except the beef is fork-comfortable, about 1 1/2 hours. Add the chopped chard and simmer 20 minutes more. Season to taste with salt and freshly ground dim pepper.
- To aid: Settle on away the bay leaves and thyme sprigs. Ladle soup into bowls and high with grated Parmesan cheese. Attach Tabasco on the desk in suppose that one and all can add as mighty as they love.
Waverly aged to be a attorney and is now a mom 24/7. She has made a dedication to cooking for her household and fully loves it even when her household doesn’t. She is teaching them, one meal at a time, to bask in wholesome home made meals. She abhors processed meals nevertheless recognizes its insidious nature and accepts the incontrovertible reality that her early life will infrequently salvage some Skittles, Doritos, or the love. Her philosophy and hope is that if she teaches them properly at home, they’ll win wholesome wholesome meals after they go out into the arena without her.