The Vegetable Beef Soup We Could Eat Everyday

De Chef Billy Parisi · 150 min

Ingredientes

Preparación

1. Cut the beef into bite-sized pieces of even size. In a large rondeau or pot, heat 4 tablespoons of olive oil over high heat until it begins to smoke lightly.
2. Add the beef, season lightly with salt, and leave it untouched for 3 to 4 minutes. Then sauté for 3 to 4 minutes, until well browned on all sides. Transfer the beef to a plate.
3. Add the onions to the pot, season lightly with salt, and sauté over medium heat for 5 minutes, until lightly browned. Lower the heat to low and cook for 10 more minutes, stirring occasionally, until well browned and tender.
4. Stir in the garlic and cook until fragrant, 30 to 45 seconds.
5. Mix in the tomato paste and cook for 3 to 4 minutes, until it turns rust-coloured.
6. Deglaze with the red wine and cook until it is almost completely absorbed into the paste and onions.
7. Return the beef to the pot with the stock, bay leaf, salt and pepper. Bring to a boil, cover, then reduce to low-medium heat and cook for 60 to 75 minutes, until the beef is extremely tender.
8. Meanwhile, make the beurre manié and prepare the vegetables.
9. Once the beef is cooked, stir in the beurre manié until the soup thickens to a light gravy that coats the back of a spoon.
10. Add the carrots, celery, parsnips, potatoes, green beans, crushed tomatoes and corn. Cook over low-medium heat for 25 to 30 minutes, until the vegetables are done.
11. Meanwhile, boil the pasta in a large pot of salted boiling water. Drain under cold water, toss with oil, and keep separately until needed.
12. In a large frying pan over high heat, heat the remaining 2 tablespoons of oil until it begins to smoke lightly. Add the mushrooms, season lightly with salt, and leave untouched for 4 minutes. Then sauté for 3 to 4 more minutes.
13. Add the mushrooms, peas, thyme, rosemary, parsley, salt, pepper, Worcestershire and Tabasco to the soup and stir to combine.
14. Serve in bowls with the desired amount of cooked pasta. Optionally garnish with grated Parmigiano Reggiano and minced parsley.

Resumido del vídeo de Chef Billy Parisi. Míralo para los detalles.

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