Please don’t throw tomatoes at me. I know, Christmas is coming soon and you’re probably hoping for recipes that are a little more in line with your festive mood… yet here I am, serving you Beef and Vegetable Soup!
Don’t worry, I still have a few more “party recipes” in the pipe for ya, but I figured even though it IS the Holiday Season, we still have to feed our bodies real food once in a while, you know.
And I think that this delicious, nutritious and hearty soup would go down easy even with the pickiest of “wild-party-animal-tummies” out there.
I know mine went absolutely ga-ga for it. For realz!
I made this big, HUGE batch of it (well, this entire recipe, in fact) and ate it all to myself over the course of only a few days. Yeah, I guess you could say that it’s basically all I ate, but still, my taste buds never even came close to getting tired of it.
So I guess we can say it’s genuinely, intensely yummy!
It’s just so comforting and soul warming that your tummies will eagerly accept it, even in these times of endless partying, opulence and celebration.
If you decided to treat yourself to this wonderful soup, you’d need to get your hands on some beautiful beef stew cubes, which you would then need to pat real dry and sprinkle generously with salt and pepper.
Then, melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a large stockpot set over high heat. Add the meat in a single layer, making sure that the pieces do not touch, and cook it until brown on all sides.
Work in several batches if you have to so you don’t overcrowd the pot.
Once all the meat has been nicely browned, lower the heat to medium, add a little more fat to the pot if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes somewhat translucent.
At this point, you want to add the broth, red wine vinegar, Dijon Mustard, canned tomatoes and spices and bring it all to a simmer.
Turn the heat down, cover the pot and slowly simmer for 2½ to 3 hours, until the meat is really tender and practically all the liquid has evaporated.
This slow simmering is the secret to getting melt-in-your-mouth pieces of meat in your soup, as well as creating a bold and solid flavor foundation.
Now would be a good time to add the vegetables, and get some liquid back into that soup. Throw in your carrots, celery and mushrooms as well as a whole lot of water!
Trust me, you’ve got PLENTY of flavor going on in that pot, you do not need to use more broth… water will do the trick just fine!
Bring the soup back to a boil then reduce the heat and continue cooking until the vegetables are tender, which should take about 30 minutes.
Once the vegetables are cooked to your liking, kill the heat, throw in the spinach and stir delicately.
Let the soup sit until the spinach is completely wilted, about 5 minutes.
You can now serve your soup, preferably piping hot with a healthy dose of freshly cracked pepper.
That’s how I enjoy my soup!
YUMMERS! Check out that beautiful chunk of meat! Does that look good or what?
Even after eating this entire pot to myself, I’m still drooling all over that bowl of soup.
I get the feeling I’ll be eating this VERY often this winter, and I won’t mind it at all!