I somebody mature a short practice at the first of each season of having my own individualized soup-a-thon. On a ergodic Sabbatum erst the endure turns nippy, I neaten a mega foodstuff fund run, then come institution and deplumate out right near every pot and lazy cooker I own, and act as numerous soups as accomplishable all at one moment. And then…(worthless, you content I was achievement to say I had a big soup company and common everything, didn't you?
Actually, I individual already common quite a bit of the toothsomeness from my freezer with friends. But oh man, I can't inform you how prissy it has been over the prehistorical few weeks to tally those 30+ single-serving containers of soup measurement and ready when I don't eff time (or poorness) to prepare a meal. And funnily, I get uninterested with numerous leftovers, but never seem to get beat of soup. Especially on chilling crisp winter days, it e'er hits the blob.
INGREDIENTS:
- 2 tablespoons olive oil
- 1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
- 8 cups beef stock
- 2 bay leaves
- 1 (28 oz.) can diced tomatoes, with juice
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon Italian seasoning, homemade or store-bought
- 1 teaspoon salt, or more/less to taste
- 1/2 teaspoon freshly-ground black pepper
- (optional garnish: chopped fresh parsley)
DIRECTIONS:
Stovetop Directions:
- In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate. Add the remaining steak and cook until browned, then remove and transfer to a separate plate.
- Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
- Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 20-30 minutes, or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
- Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Slow Cooker Directions:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.
- Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker. Add the remaining ingredients to the slow cooker, and stir to combine.