ROTD: Beef and Vegetable Soup

Prep. Time 1h 30′     Cooking Time 10′      Serves 6

Ingredients

• 800g beef (shank steak or brisket work fine), cut into small pieces
• 2 dry onions, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, finely chopped
• 2 potatoes, cut into small cubes
• 1 leek
• 1 sweet potato, cut into small cubes
• 1 cup finely chopped tomatoes, canned or fresh
• 3 tbsp olive oil
• Salt
• Freshly ground pepper
• 2-3 celery stalks, with leaves
• The juice of 1 lemon

Instructions

1. Put the beef in a deep pot filled with 2 liters of cold water.
2. Bring to a boil and reduce to medium heat.
3. Remove the foam that will form as the steak is boiling.
4. Simmer for about 50 minutes to 1 hour until the meat is tender and almost fully cooked.
5. Add all the vegetables and celery stalks (keep the celery leaves and olive oil for the end).
6. Add salt and pepper and simmer over medium heat for 30 minutes until the vegetables soften and the meat melts in your mouth.
7. Shortly before you stop boiling, add the finely chopped celery leaves, olive oil and lemon juice and stir.
8. Check the seasoning.
9. Serve the beef soup in deep plates, with a few pieces of beef and plenty of vegetables and broth in each serving.

TIPS:

• You can add more vegetables like sweet potatoes or celeriac if you want to up the flavor.
• Alphabet pasta, orzo or rice go great and are a favorite for children.

Enjoy!

Source: Argiro Barbarigou