You can definitely have this soup as a main course, it’s very filling and simple to make. This is a great way to stay warm.
Servings: 6
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat
- 1/4 cups onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
- ½ teaspoon worcestershire sauce
- 6 cups beef broth
- 2 large Russet potatoes, cubed
- 1 pound baby carrot
- Salt and pepper to taste
Direction
- In a stock pot combine heat the vegetable oil. Season the beef with salt and pepper. Brown the meat for about 6 to 8 minutes stirring occasionally.
- Add the onions, celery, Worcestershire sauce, and garlic. Continue to cook until the vegetables are tender (about 6 minutes). Season the mixture with salt and pepper.
- Add the stock, potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, cook for 1 1/2 or until meat is very tender, stirring occasionally.
- Add 1 cup of stew into a blender and blend to make thick rue. Add the rue back into the stew and let thicken. Season to taste.
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