Welcome to Soup Week! I love fall, as previously stated, and with fall comes soup and hot drinks! Since I already got y'all started on the hot cider I'm going to move on to soup. And then maybe next week we'll do winter light casseroles!
Sorry about the long stretches on the weekend between blog posts, I usually do Friday but this week it just didn't happen and the do it yourself Monday this week was a carved pumpkin! Although super fun, I'm not sure if everyone needs a step by step on it. Non the less I will have those pictures as part of the blog tomorrow night!
Also, I'm going to start doing giveaways as part of the perks of being a follower! In order to benefit from the perks you HAVE TO FOLLOW this blog... this means clicking on the little blue button to the right that says "Join This Site". Unfortunately the website doesn't show people who only follow by email so for me to be able to confirm that you're a follower you have to be seen :) The first give away will be on Monday 10/15, and you just have to wait to see what it is! I promise you wont want to miss this! I love the holidays!
Ok so back to business. Soup. Tonight it is pretty cloudy outside and pretty "fall" feeling. So I'm going to start with a good ol' beef potato soup.
Beef Potato Soup:
1 1/2 # Beef chuck roast cubed
1 Tablespoon Olive Oil
3 each Potatoes (Medium Dice) <---- I realize this is another soup recipe but I needed the picture
4 each Carrots
1 stalk Celery
1 each Onion
1 clove Garlic
1 1/2 cups Beef broth
2 each Bay Leaves
TT Salt and Pepper
Turn on a skillet and get it super hot. Add your olive oil and let it come to temp. Once you can feel the heat by placing your hand over the skillet add you beef cubes in and get a nice caramelization or searing on every side. This will hold in the flavor of the beef so you don't loose it in the stew. Next, remove your beef and set it to the side then add your onions and caramelize the onions. Pay close attention to them so that you do not burn them. There is a fine line between stirring them too much to where you're only sweating them and not stirring them enough to where they burn. After they are caramelized add your garlic till it becomes aromatic. Add the tomato past to the onions and garlic and let it cook, constantly stirring it, until the paste becomes a deep red, about 30 seconds-a minute. Take everything out of the pan and remove the fond at the bottom of the pan with an ounce of red wine or a little bit of stock. Personally I think the red wine adds a nice flavor to the meal and since you're exposing it to so high a heat you will cook the alcohol right out and just be left with the delicious flavor.
Take the meat, onions, garlic and fond and get it into a slow cooker. You can use a crock pot or a dutch oven, either one works nicely. Peel your carrots and celery and rough chop them or make them evenly diced. I like my stews to have a more rustic look to them so I just give everything a rough chop making sure that everything is approximately the same size so you don't under cook one item and over cook the next. Add all of the ingredients into the slow cooker and turn it on. Cook on high for 4-6 hours or on low for 10-12 hours.
** You might want this soup to be thicker more like a stew, for that to happen take it out of the crock pot when it's done cooking and place it in a soup pot and you can add a slurry to it, bringing the pot to a slow boil and adding it in slowly stirring constantly until well incorporated. Also, you will want to keep the potatoes out so you don't break them up. I would recommend making mashed potatoes and serving it over them or egg noodles :) yummy!
This goes deliciously with olive bread or a nice french bread :)
Happy Eating!!!
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