Saturday, October 9, 2010

Mccall's Beef & Vegetable Soup

6 tablespoons salad oil

3 lb beef chuck or rump, cut in 1 1/2-inch cubes

1 cup chopped onion

1 cup chopped green pepper

1 cup sliced celery

2 tablespoons finely chopped parsley

1 clove garlic, finely chopped

1 (8 oz) can tomato sauce

1 cup red wine

2 beef bouillon cubes

1 1/2 tablespoons salt

1/4 teaspoon ground black pepper

1/8 teaspoon dried thyme leaves

1 bay leaf

6 small potatoes, pared and halved

6 medium carrots, pared

6 white onions, peeled

1 tablespoon flour

1 large tomato, cut into 6 wedges

In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.

Add chopped onions, green peppers, and celery to Dutch oven, and saute until tender - about 8 minutes. Return beef to pan.

Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf, and 2 cups water. Bring to boiling. Reduce heat, and simmer, covered, 1 1/4 hours.

Add vegetables, and simmer, covered, 1 hour longer, or until tender. Remove from heat. Skim off fat.

Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato wedges, skin side up, on top. Simmer, covered, 10 minutes, until slightly thickened.

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