Beef and Vegetable Soup (America's Test Kitchen) Recipe

Name: Beef and Vegetable Soup (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sirloin tip steak, trimmed of most excess fat; 2 tablespoons soy sauce; 1 teaspoon vegetable oil; 1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered; 1 large onion, chopped medium (about 1 1/2 cups); 2 tablespoons tomato paste; 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); ½ cup red wine; 4 cups beef broth; 1 ¾ cups low sodium chicken broth; 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups); 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 1 bay leaf; 10 ounces red potatoes, cut in 1/2-inch pieces (2 cups); 1 cup frozen peas (optional) or 1 cup frozen corn (optional) or 1 cup frozen cut green beans (optional); 1 tablespoon unflavored gelatin (powdered); ½ cup cold water; 2 tablespoons minced fresh parsley leaves; table salt; ground black pepper

Servings: persons

1 lb sirloin tip steak, trimmed of most excess fat
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered
1 large onion, chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
½ cup red wine
4 cups beef broth
1 ¾ cups low sodium chicken broth
4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
10 ounces red potatoes, cut in 1/2-inch pieces (2 cups)
1 cup frozen peas (optional) or 1 cup frozen corn (optional) or 1 cup frozen cut green beans (optional)
1 tablespoon unflavored gelatin (powdered)
½ cup cold water
2 tablespoons minced fresh parsley leaves
table salt
ground black pepper

1
["Cut the flap meat in half across the grain, then cut each half into 1/2"" pieces WITH the grain.", "Cut the resultant strips into 1/2"" pieces across the grain.", "Season with soy sauce and toss.", "Let marinate 15 minutes.", "Heat 1 tsp oil in a Dutch oven over medium heat.", "When it begins to smoke, add onion and mushrooms.", "Let caramelize for 8-12 minutes.", "When very deeply browned, transfer to a bowl.", "Add beef to the pot and sear well, about 6 minutes.", "Add garlic and tomato paste.", "Cook about 30 seconds until garlic is fragrant.", "Add red wine and scrape up the _fond_ on the bottom of the pan.", "Cook until wine is very reduced and syrupy.", "Add beef broth and chicken broth.", "Add carrots, celery and bay leaf.", "Add onions and mushrooms to pot.", "Bring to a boil, reduce to a simmer, cover and cook 25 minutes.", "If using potatoes, add after 10 minutes.", "If using peas, corn or green beans, add during last 5 minutes of cooking.", "Add gelatin to cold water and let stand 5 minutes.", "Off heat, stir softened gelatin into pot until it dissolves.", "Add parsley, adjust seasoning and serve."]

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb sirloin tip steak, trimmed of most excess fat, 2 tablespoons soy sauce, 1 teaspoon vegetable oil, 1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered, and more.

Yes, Beef and Vegetable Soup (America's Test Kitchen) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Vegetable Soup (America's Test Kitchen)

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