Saturday, April 11, 2009

Vegetable Beef Soup

2 pounds lean stew beef
2 cans (14 oz. each) beef broth
1 can (28 oz.) diced tomatoes
1 bay leaf
1 tablespoon chili powder
1/4 teaspoon garlic salt
32 oz. frozen vegetables for soup
tabasco sauce, to taste
1/4 teaspoon black pepper
a little less than 1/8 teaspoon curry powder (or more, to your taste)
1/4 cup red wine

Dry beef cubes and sear in a hot dutch oven over medium-high heat. Once the beef is done, add broth, tomatoes, bay leaf, chili powder, and garlic salt. Stir and cook over medium heat for approximately 5 minutes or until the spices are incorporated. Add vegetables, tabasco sauce, black pepper and curry powder. Stir well and cook over medium heat until soup comes to a boil. Reduce heat and simmer until the beef is tender (depending upon how tender you like your beef, this could be anywhere from 1 hour to 3 hours). During the last 15 minutes of cooking, add the red wine. Stir well. 

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