This soup is characterized by the herbal sweetness of white carrots and fried potatoes. The recipe is from Everyday Food, October 2012. The total time is 1 hour and 30 minutes, with 25 minutes of preparation time and 4 servings. The ingredients include 1/4 cup all-purpose flour, coarse salt and pepper, 2 pounds of chuck roast beef, cut into 1-inch pieces, 3 tablespoons of vegetable oil, divided, 1 medium yellow onion, diced, 4 cloves of minced garlic, 1/4 cup of tomato paste (from one 6-ounce can), 1 pound of fingerling potatoes, halved lengthwise, 1 pound of parsnips, peeled and cut into 1/2-by-2-inch pieces, and 1 tablespoon of white vinegar. To prepare, preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, and pepper. Coat the beef in the flour mixture, shaking off any excess. In a large ovenproof pot, heat 2 tablespoons of oil over medium-high heat. In batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate. Add the remaining tablespoon of oil, onion, garlic, and tomato paste and cook until fragrant, 2 minutes. Add 3 cups of water and bring the mixture to a boil, scraping up any browned bits. Add the beef and any accumulated juices, potatoes, parsnips, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cover and transfer to the oven and cook until the beef is fork-tender, about 1 hour. Stir in the vinegar and serve.
27.04.2023 @ 02:05
This soup is characterized by the herbal sweetness of white carrots and fried potatoes. The recipe is from Everyday Food, October 2012. The total time is 1 hour and 30 minutes, with 25 minutes of preparation time and 4 servings. The ingredients include 1/4 cup all-purpose flour, coarse salt and pepper, 2 pounds of chuck roast beef, cut into 1-inch pieces, 3 tablespoons of vegetable oil, divided, 1 medium yellow onion, diced, 4 cloves of minced garlic, 1/4 cup of tomato paste (from one 6-ounce can), 1 pound of fingerling potatoes, halved lengthwise, 1 pound of parsnips, peeled and cut into 1/2-by-2-inch pieces, and 1 tablespoon of white vinegar. To prepare, preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, and pepper. Coat the beef in the flour mixture, shaking off any excess. In a large ovenproof pot, heat 2 tablespoons of oil over medium-high heat. In batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate. Add the remaining tablespoon of oil, onion, garlic, and tomato paste and cook until fragrant, 2 minutes. Add 3 cups of water and bring the mixture to a boil, scraping up any browned bits. Add the beef and any accumulated juices, potatoes, parsnips, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cover and transfer to the oven and cook until the beef is fork-tender, about 1 hour. Stir in the vinegar and serve.