Beef and Vegetable Soup - KOTA Territory News

Beef and Vegetable Soup


1pound stewing beef cubed

1 tablespoon olive oil

1 onion finely chopped

Salt and freshly ground black pepper

5 cups beef stock

1 ¼ cup red wine

1 tablespoon light brown sugar

2 bay leafs, 2 sprigs thyme, 2 sprigs parsley

1 roma tomato –puree

1 large carrot quarter and sliced

10 oz. fresh yam cubed

2 oz. baby spinach, sliced

1 teaspoon hot pepper sauce

Heat oil in a heavy bottomed stockpot. Add beef, salt, pepper, and onion. Then add wine, tomato puree, brown sugar, and stock; set bay leaf, thyme, and parsley in a tea ball. Drop in pot and bring to boil. After boiling, decrease heat, cover and simmer for 1 hour. Add carrot, yams, and hot sauce. Cook 15 minutes or until carrots are tender. Add spinach and cook 3 more minutes. Then serve.


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