This classic stick rib soup is the perfect project for a chilly weekend.Beef, onions, carrots, potatoes and red wine go well together.If you're feeding a crowd, the good news is that they miraculously double (or triple).
* Ingredients:
° 3 teaspoons olive oil, divided
° 1 pound of lean beef
° 1 cup chopped onion
° 1 clove minced garlic
° 2 1/2 cups homemade beef broth or unsalted canned chicken broth
° 1/2 teaspoon salt
° 1/2 tsp dry leaves thyme
° 1 leaf bay
° 4 red potatoes (about 1 pound), cutting to 1-inch pieces
° 2 carrots, slice 1/4 inch thick (about 2 cups)
° 2 celery stalks, cut into 1/2-inch-thick slices (about 1 1/2 cups)
° 2 1/2 tablespoons flour
° 1/4 cup broth
* Directions :
Heat 2 teaspoons of oil in a saucepan or large saucepan over medium to high heat.Grill meat on one side for 5 minutes without turning. Sprinkle with salt and pepper.
Stir the meat and add 1 tsp.Grease with oil and fry for another 23 minutes.Sprinkle with salt and pepper. Do not squeeze meat.Divide in two, if necessary.When all the meat is golden brown and in the skillet, reduce heat to medium. Add onion and garlic.Cook and stir for 23 minutes, until the onions are golden brown.Add broth, salt, thyme, and bay leaf. The meat should be submerged so that more broth is added if necessary to cover the meat.
The mixture is boiled.Cover, reduce heat and simmer for 2 hours, checking from time to time.After two hours, bring the potatoes, carrots, and celery to a boil.Cover and simmer for 10-15 minutes, until vegetables are tender.Whisk the flour with 1/4 cup broth or water until smooth.Add to broth and cook for another 5 minutes, until thickened.
Enjoy !
