![]() ![]() I promised you fall-apart beef, and fall apart beef you shall get. Because golden brown buttery mushrooms vs mushrooms just simmered in the broth? There is no contest! (But really, it is optional □ ) I like to sauté the mushrooms in butter and add them towards the end – but this is optional. This adds a ton of flavour to the beef itself and the broth, from the brown bits on the bottom of the pot that dissolves into the broth. The key step here is to brown the beef well – aggressively is the term that I use. I use wine most frequently because I always have some on hand, and because I prefer not to just use part of a can of beer that I wouldn’t choose to drink! Red wine gives it a classic beef stew flavour, Guinness or stout will give the soup a more intense, deep flavour like Irish Guinness Stew. Red wine, stout or guinness – all of these work great here. Stewing beef – anything economical, in small bite size pieces (remember, we’re making a soup here, not a stew) This Beef Soup is like beef stew in soup form – except faster to make! With the wine, it’s stellar! (And in care you’re concerned, the alcohol gets cooked out, just leaving behind flavour.) Without the wine, the broth still tastes very, very good. ![]() It’s not about boozing up our soup! It’s about adding complexity and character to the soup broth flavour without simmering for hours up hours like we do with Beef Stew and Pot Roast. It’s infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. ![]() It’s slightly thickened so it’s more like a thinnish gravy. Not this one!!! The thing that sets this beef soup recipe apart from the rest is the broth. You’ll love how the broth of this beef soup recipe is slightly thickened so it’s like gravy and has extra flavour from a secret ingredient! A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth. ![]()
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