Beef Soup

The blog has been getting the back burner a lot lately due to illnesses in the family (me included), but a visit to the ER has me ready for the next round of chaos. I'm not really up to cooking yet, but I made beef soup last week. We eat a lot of soups and stews around here, so I'm always changing it up. I will swear by this recipe. It has a lot of seasonings, but in conservative amounts.

Beef Soup

2 lbs. top Round Roast, cubed

1/4 cup all-purpose flour

1/2 tsp. black pepper

1/4 tsp. turmeric

1 tsp. thyme

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. rosemary

2 medium onions, coarsely chopped

5 stalks celery, coarsely chopped

6 large carrots, sliced

8 large red potatoes, skin on, cubed

1 Tbsp. apple cider vinegar

2 Tbsp. olive oil

2 gallons of water, divided

1/4 cup flour

Mix dry ingredients.

Top round has some marbling, but not much fat. This didn't require any trimming.

The price is right. The beef is locally sourced and grass fed. We don't have feed lots out here.

I rolled the cubed beef  in the flour mixture and browned it in my 2 1/2 gallon stock pot. The flour makes a nice roux for a little thickening.

I add 1 gallon of water, a little at a time, while working in the roux.

I love my Pioneer Woman spatula, even though I don't get paid for saying so.

I add in the veggies as I get them cut and add in water as I go--up to the whole 2 gallons, but not to over full. Then I cook on high simmer for an hour, or until the potatoes and carrots are tender. I figure 1 potato per person when I cook and it seems to work out.

Voila! Two gallons of beef soup to serve eight people and there were no leftovers. We have some hearty eaters around here. Add salt and pepper to taste and a healthy dose of habanero hot sauce if you're like my grandsons.

Stephen