Beef and Vegetable Soup (America's Test Kitchen)

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

From _America's Test Kitchen_ episode 908, "Soups of the Day." Great flavor in an hour. Be sure to get real sirloin tip, also called "flap meat." You can substitute blade or flank steak, if you trim out any hard gristle.

Ingredients Nutrition


  1. Cut the flap meat in half across the grain, then cut each half into 1/2" pieces WITH the grain. Cut the resultant strips into 1/2" pieces across the grain. Season with soy sauce and toss. Let marinate 15 minutes.
  2. Heat 1 tsp oil in a Dutch oven over medium heat. When it begins to smoke, add onion and mushrooms. Let caramelize for 8-12 minutes. When very deeply browned, transfer to a bowl.
  3. Add beef to the pot and sear well, about 6 minutes. Add garlic and tomato paste. Cook about 30 seconds until garlic is fragrant. Add red wine and scrape up the _fond_ on the bottom of the pan. Cook until wine is very reduced and syrupy.
  4. Add beef broth and chicken broth. Add carrots, celery and bay leaf. Add onions and mushrooms to pot. Bring to a boil, reduce to a simmer, cover and cook 25 minutes. If using potatoes, add after 10 minutes. If using peas, corn or green beans, add during last 5 minutes of cooking.
  5. Add gelatin to cold water and let stand 5 minutes. Off heat, stir softened gelatin into pot until it dissolves. Add parsley, adjust seasoning and serve.
Most Helpful

This is an amazingly rich and flavorful soup! I am not a soup fan at all, but this one knocks my socks off. I saw the original on TV, and am so happy to have found the recipe here! The only thing I change is omitting the gelatin- I find that it's really not necessary and doesn't seem to affect the final dish all that much.

barefootfamily October 19, 2009

This is so much better than other versions heavy in tomatoes. Used peas in lieu of corn in the soup; corn bread is a nice side.

Melanie Cornejo September 19, 2010