No chance to take a proper photo of my effort last night so here’s a picture of my journal with the recipe scrawled quickly in it.
Steak & Potato Soup
2 tablespoons Olive Oil
1 lb Stew Beef
1 medium Onion
1 teaspoon Herbs de Provence
1 tablespoon Worcestershire Sauce
6 cups Beef Broth
2 Carrots
4 Yukon Gold Potatoes
1 cup Fresh Mushrooms
2 tablespoons snipped Fresh Parsley
Heat a large stew pot or dutch oven over medium high heat and add the olive oil.
Cut the stew beef into smaller pieces to make it more spoon friendly.
Season the beef with salt and pepper to taste. Brown the beef, in batches if you need to, then set aside.
Dice the onion and add to the pot and cook until it’s softened. Add the herb de Provence and Worcestershire sauce then stir to combine.
Add back in the beef then add the beef broth. Allow the soup to come to a boil then put the lid on the pot and turn the heat down to a simmer.
Cook for 2 hours stirring occasionally.
After 2 hours of cooking the meat should be tender and the stock reduced a little.
Chop the rest of the vegetables into bite sized chunks and add to the soup. Cover and cook for about 30 minutes or until the carrots and potatoes are tender.
Snip a few sprigs of parsley over the top for color and serve.
If you’d like to make your soup thicker add a bit of cornstarch slurry (1 part cornstarch to 2 parts cold water)
Kathleen Rear 