Ingredients
- Meat and Broth:
- 1 1/2 pounds stewing meat, cut in 1" pieces
- 1 carrot, cut in 3-inch pieces (no need to peel)
- 1 rib celery, cut in 3-inch pieces
- 1 small onion, cut in half
- 2 cups water
- 4 cups beef broth, low salt
- 1 cup red wine
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper
- Soup Base:
- 1 large onion, diced
- 3 cups potatoes, peels on and diced (I used red potatoes; yukon gold also work very well)
- 3 cups cremini mushrooms, chopped in quarters (you could also use white or button)
- 1 pound kale, stems removed and rough chopped (the stems are very tough)
- 2 teaspoons garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, fine chopped
- Pinch red pepper flakes
- Salt and pepper to taste
- 1 tablespoon olive oil
How to Make
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Step 1: Meat and Broth ... Bring the beef to room temperature and season well with salt and pepper. Add the oil to a large soup pot and bring to medium heat. Saute the beef until golden brown on all sides. Add the red wine to deglaze the pot scraping up the bits. Then, add the water, broth, bay leaf, carrots, celery, and onion, bring to a boil and then reduce to low, cover and simmer 1 hour, until the meat is almost tender. Don't forget, the meat will continue to cook another 20-25 minutes with the vegetables.
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Step 2: Soup ... Remove with a spider or slotted spoon, the onions, carrots, celery and bay leaf and discard. Then, add the onion, potatoes, mushrooms, kale, garlic, thyme, red pepper flakes, and a pinch of both salt and pepper; and bring to a boil. Reduce to a simmer and cook until the potatoes, mushrooms and kale are tender, about 20-25 minutes.
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Step 3: Finish and Serve ... Check for seasoning once again, and add the fresh parsley. Serve with crusty bread and ENJOY!
We hope you enjoy this recipe!
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