Revised Beef Soup Recipe

Upon finishing my newest kitchen creation I felt it was necessary to revise the recipe for my favourite soup, so here goes:

Ingredients

Stewing Beef

Beef bouillon or stock (2 cups stock or 2 cups water with added bouillon)

1 Tbsp butter

1/2 yellow onion, diced

1 Tbsp diced garlic (I buy mine already diced)

4 red potatoes cubed

3 large carrots sliced

1 cup red wine (I used Lindemans Cabernet Sauvignon)

1 Tsp smoked paprika

1 Tbsp worcestershire

1 Tsp sugar

salt and pepper

Cube the stewing beef and add it to a dutch oven or soup pot with extra virgin olive oil and butter, brown the beef in small batches (transferring browned cubes onto a plate)

With reserved e.v.o.o. and butter cook onion and garlic for a few minutes.

Add the meat back to the pot and pour in your water & bouillon (or stock), wine and seasonings. Cook over low heat for 1 1/2 to 2 hours.

At that time add the potatoes and carrots and turn the heat up a bit.

Sometimes I will also add chick peas but this time I didn't have any on hand.

Allow the soup to simmer another half hour.

Remember to keep the lid on the pot while it is cooking.

Trust me it's delicious,

Serve it with some toasted french bread or sourdough, YUM!