Beef & Vegetable Soup
I have read a lot lately about the photographic “value” of brown foods in the blogosphere. I read a column recently in the Guardian in which Nigella Lawson said the following (In speaking about platforms such as Instagram):
”Of course, Instagram is a visual medium, no less than television, so it’s always going to favour photogenic food, but still, it can make a cook despair. When I post a picture of a stew, I feel I have to remind people – who find the messy brownness unappealing – that 1) stews are brown and 2) brown food tastes the best. It doesn’t really matter to me whether people post pictures of stews on Instagram or Pinterest, but it does worry me if they stop cooking them. Not because it would be a bad thing, but because it would be a sad thing”.
Serves 6
Healthy and delicious. Very simple to make and containing several of your five a day. You can serve with a crusty roll or some seeded crackers.
2 TBS light olive oil
1 large brown onion, peeled and chopped
1 large carrot, peeled and chopped
1 large stick celery, trimmed and chopped
1 parsnip, peeled and chopped
1 white turnip (about the size of a small ball) peeled and chopped
6 largish leaves from a savoy cabbage, trimmed and sliced
2 cloves garlic, peeled and minced
1 pound beef rump steak, trimmed of all fat and then thinly sliced crosswise,
then slice the slices in half again.
7 cups good beef stock
several small sprigs thyme
1 bay leaf
fine sea salt and coarse black pepper to taste
1 TBS tomato ketchup
Heat the olive oil in a large saucepan over medium high heat. Add the beef, and cook, stirring occasionally, until it starts to brown nicely. Add the onions, carrots, celery, parsnip and turnips. Cook and sweat over medium low heat for about 5 minutes or so, then stir in the garlic. Cook, stirring until quite fragrant. Add the beef stock, sliced cabbage, sprigs of thyme, bayleaf, parsley, garlic and onion powders and tomato ketchup. Bring to the boil, then reduce to a very slow simmer, cover tightly and cook on low for 40 to 45 minutes, at which time the vegetables will all be nicely soft and the beef very tender. Taste and adjust seasoning with salt and pepper. Serve hot.
Note – feel free to add a small handful of pearl barley to this if you wish. Add when you add the stock. Cook for 45 minutes, until everything is tender.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2018/02/beef-vegetable-soup.html
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