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Wintery Vegetable and Beef Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Any vegetables can be added. The ones listed here are just examples, please add or substract as desired and use what you have in the refrigerator! The small yam gets chunked up and browned along with the meat and this adds such a nice sweetness. You can leave the beef out and make this a total vegetable dish.
1-1/2 pounds beef chuck roast, cut into 1-2 inch cubes
1 small yam or sweet potato, cut into cubes
3 tablespoons all purpose unbleached flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 onion, chunked
1 green bell pepper, chunked
1 potato, chunked
1 turnip, chunked
1 carrot, chunked
1-2 ribs celery, chunked
1 tablespoon sorghum, molasses or honey
1 teaspoon dry mustard
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon dried thyme, or 1 tablespoon snipped fresh thyme
3-4 stalks of fresh parsley, snipped
2 cups beef or vegetable stock
1/2 cup wine, whiskey, beer, or water
Dredge the cubes of meat and the yam with flour, salt, and pepper. Heat oil in a dutch oven or other heavy bottomed casserole and then brown meat and yam pieces on all sides, about 8 minutes total. Add remaining ingredients and simmer, loosely covered, for 1 1/2 to 2 hours, or until ingredients are tender and flavors have blended, adjusting seasonings as desired.
Recipe created 1998-06-23.
