I make this classic soup at least once a year during the winter time, but with the beautiful weather here in California, my Beef & Vegetable Soup was in no way appropriate. Yesterday morning, we finally woke up to some rain (Thank God! The drought was getting extremely alarming) and what a better day to cook and enjoy it?
I usually don’t follow a specific recipe, but this time I measured and took notes to share, and I’ m happy I did so because it turned out amazing!
Prepare one for yourself before the end of this winter, just make sure to pick the right day: cold and rainy!
- 1 pound (about 500 g) boneless beef chuck cut into 3/4 inch (about 2 cm) cubes
- 3 potatoes
- 1 + 1 carrot
- 1/2 +1/2 onion
- 1 leek
- 2 celery stalks
- 2 + 1 tablespoons Greek Virgin Olive Oil
- salt & pepper to taste
In a large heavy pot, bring 8 cups water (2 L) into a boil, add the beef, one whole carrot and the 1/2 onion. With a large spoon, remove the foam that starts forming at the top of your pot. Add salt, pepper and one tablespoon olive oil. Cook for about 40 minutes, until beef is almost done. Remove onion and carrot, let cool and dice into bite size.
In the meantime, cut the rest of the vegetables into bite size cubes about 1/2 inch (1 cm). When the beef is almost done, add all vegetables (both the raw and cooked ones) into the pot as well as the rest of the olive oil, more salt & pepper, if necessary. Cook until all vegetables are tender. Serve with freshly grounded pepper and squeezed lemon juice (optional).