ATK Beef Vegetable Soup

 

NOTES

1. The recipe below is for a half recipe, which serves 4-6. Amounts for full recipe are in parentheses, with the original recipe from America's Test Kitchen (subscription may be required).

2. If using frozen vegetables, consider adding them to individual servings just before serving/reheating. Frozen vegetables cooked too long get mushy.

3. Use cut green beans (if adding), or cut them ahead of time if they are uncut. Avoid adding tomatoes. They change the acidity and flavor of the soup.

4. Consider using other herbs like thyme (2-4 tsp), oregano (1-2 tsp), basil (1-2 tsp), etc.

5. Be sure you use sirloin tip steaks and not sirloin tips, which are used for stir fry. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat.

6. The original recipe said to add chopped-up red potatoes for the last 15 minutes of cooking, but we found they either needed close to the full 30 minutes or parbaking them in the microwave before adding. 

INGREDIENTS 

1/2 lb sirloin tip steaks, trimmed of excess fat and cut into 1/2-inch pieces (1 lb) 

1 Tbl soy sauce (2 Tbl) 

1/2 tsp vegetable oil (1 tsp) 

1/2 lb cremini mushrooms (1 lb) 

1 medium onion, chopped medium (1 large onion) 

1 Tbl tomato paste (2 Tbl) 

1 garlic clove, minced or pressed through a garlic press (1 small or medium garlic clove) 

1/4 cup red wine (1/2 cup) 

(optional) 2-3 tsp Worcestershire sauce (1-1/2 to 2 Tbl), especially if the flavor of the broth seems flat

2 cups beef broth (4 cups) 

7/8 cups low-sodium chicken broth (1-3/4 cups) 

2 medium carrots, peeled and cut into 1/2-inch pieces (4 carrots) 

1 medium ribs celery, cut into 1/2-inch pieces (2 ribs) 

1 bay leaf (same) 

1-1/2 tsp unflavored gelatin (powdered)(1 Tbl) 

1/4 cup cold water (1/2 cup) 

1 Tbl minced fresh parsley leaves (2 Tbl) 

PREPARATION

1. Marinate the trimmed and cut meat in the soy sauce for 15 mins.

2. Meanwhile, remove stems from the mushrooms and quarter them; chop the onion fairly coarsel and set both aside.

3. In a medium (large) dutch oven, heat the oil until nearly smoking, then add the onion and mushrooms. Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. (If there aren't brown bits forming, the light might be too low.) Transfer vegetables to bowl and set aside.

4. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. The bottom of the pan will probably be very dark!

5. Add tomato paste and mince the garlic directly into the pot; then stir constantly, until aromatic, about 30 seconds.

6. Add the red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

7. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. NOTE: Add the potatoes if you are using them, too.

8. Reduce heat to low, cover, and simmer until vegetables (especially the potatoes) and meat are tender, 25 to 30 minutes. Taste occasionally to see if Worcestershire, salt/pepper, thyme, etc should be added.

9. While soup is simmering, sprinkle gelatin over cold water and let stand.

10. When soup is finished, turn off heat, remove bay leaf, and add gelatin mixture, stirring until completely dissolved.

11. Stir in parsley; add salt and pepper, and serve.