With temps in the 30's most days, my bones feel chilled most of the time even with the furnace running. I think it's more pshychological than physical so I needed something to make my head feel warm. The answer? Soup. Something hearty and beefy to "thicken the blood". Beef vegetable soup fits that need.
On a side note, let's see if we can encourage (in the comment section) Aunt Miranda to divulge her Beef Vegetable Soup recipe and maybe even a photo. She has a killer veggie soup that is not one of those "clean out your fridge" recipes and it has a somewhat secret ingredient. It's one of those subtle things where you say "This is the best veggie soup I've ever had...but I can't quite pinpoint why..." And then when she tells you, you're like "Ohhhhhhhhhh yeeeeeeeeeeeeeahhh....I can taste that now. Normally I hate those but they taste great in this." If you guys can whine, weedle, and wade your way into her heart (or guilt), I'll post her soup as soon as she sends me the recipe and pic. Deal?
Seasoned with bay leaf and fresh rosemary, the soup is my addition to Kalyn of Kalyn's Kitchen's weekly herb blogging event. Check in with Kalyn to view the round up all of the herby dishes being cooked this week.
Beefy Vegetable Soup
1 lb stew meat
32 oz beef broth
1 Tbsp oil
1 bay leaf
1 tsp fresh minced rosemary or 1/2 tsp dried
1 medium onion, diced
salt and freshly ground pepper to taste
1/2 cup carrot, diced
1/2 cup celery, diced
2 large baking potatoes, peeled and diced
1 can diced tomatoes
1/2 cup frozen baby lima beans
1/2 cup frozen peas
1/2 cup frozen corn
1. In bottom of dutch oven over medium heat and with 1 tbsp oil, saute' onion until translucent. Add celery and carrot and saute' 5 minutes, stirring.
2. Turn up heat to medium high, add stew meat and sear. Stir constantly so vegetables won't burn. Add broth and rest of ingredients, with the exception of the peas, to pot and bring to a boil. Turn down heat to low and simmer for 1 hour.
3. Add the peas and simmer for another 15 minutes.
Makes approx. 8 cups.