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115 · 65 minutes · Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
- • 500 g Stewing beef
- • 2 Bay leaves
- • 3 Carrots
- • 2 Celery (, cut into 0.8 cm / 1/3" slices)
- • 3 Garlic (, minced (1 tbsp))
- • 200 g Mushrooms, small
- • 1 Onion
- • 1 cup Peas, frozen
- • 2 Potatoes ((any), cut into 1.5cm / 2/3" cubes)
- • 1 tsp Thyme, dried
- • 2 1/2 cups Beef broth/stock, low sodium
- • 2 tbsp Tomato paste
Baking & Spices
- • 4 tbsp Flour
- • 1/2 tsp Salt and pepper
Oils & Vinegars
- • 1 tbsp Butter or oil
- • 1 1/2 tbsp Olive oil
Beer, Wine & Liquor
- • 1 1/2 cups Red wine, dry
- • 1 1/2 cups Water
Ingredients list:A tablespoon of extra-virgin olive oil.2 pounds of beef broth.For season, I used sea salt and crush pepper.Half a cup of chopped onions.For full recipe please CLICK HERE
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