Beef, Potato, Mushroom and Kale Soup

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READY IN: 1hr 10mins
Recipe by SarasotaCook

This is such a great cozy soup. It is not the quickest cooking, but it is well worth it. Stewed meat in a rich broth with cremini mushrooms, potatoes, garlic, onion and kale at the last minute for a hearty texture. It isn't a stew but it is thick and rich in flavor. I do use a fairly lean stewing meat, but I cook it slow and just let it simmer to get rich flavors and tender. Finish it up with some fresh thyme and you have a great soup.

Ingredients Nutrition

  • Meat and Broth

  • 1 12 lbs stewing meat, diced (I cut them in 1-inch pieces, you don't want them too small so they completely fall apart after they )
  • 1 carrot, cut in 3-inch pieces and in 1/2 lengthwise
  • 1 rib celery, cut in 3-inch pieces
  • 1 small onion, cut in half
  • 2 cups water
  • 4 cups beef broth
  • 12 cup red wine (cabernet works great or even a burgundy)
  • 1 bay leaf
  • 1 tablespoon olive oil (to saute the beef)
  • salt
  • pepper
  • Soup Base

  • 1 large onion, diced
  • 3 (15 ounce) cans potatoes, drained (yes canned potatoes are fine for this, you can add less potatoes if you want)
  • 3 cups cremini mushrooms, rough chopped in quarters (3 cups after chopped, you could use white or button, but I prefer cremini for the flavor)
  • 1 lb kale, steams removed and rough chopped (the stems are very tough)
  • 2 teaspoons garlic, minced
  • 1 tablespoon olive oil, to saute the onions and garlic
  • 1 tablespoon fresh thyme, fine chopped
  • salt
  • pepper

Directions

  1. Beef and Broth -- First, remove the beef to the counter to take the "chill" off, and season well with salt and pepper. Then, in a large pot, add the olive oil and bring to medium high heat. Simmer the beef until golden brown on each side. Remember to do a little at a time so you don't over crowd the pan. If you put in too many pieces in at a time, they will just steam vs brown. After the meat is done, just remove to a plate on the side. Time to deglaze the pot. Add in the wine and deglaze scraping up all the bits on the bottom of the pot. Then add in the small onion cut in half, the carrot, celery and the beef. Then add in the water and broth and turn to low heat and simmer, covered. It should take around 1 hours You want the meat tender but not falling completely apart. This time depends on how small you cut your pieces and the cut of meat you purchased. Just take a look after 1 hr, it can take up to 1 1/2 hrs to be tender.
  2. Soup Base -- When you beef is just about done, it is time to make the Base Flavors. In a large saute pan, add the olive oil and bring to medium high heat. Add in the onion and garlic and saute for about 3 minutes until lightly golden but not too brown but tender. Add in the mushrooms (remember, I don't like mine too fine chopped, this is a rustic soup) and continue to saute until the mushrooms begin to get tender and golden brown, about 3-5 minutes. Then add in the potatoes (drained) and stir well to combine. Season with salt and pepper to taste.
  3. Beef -- Now it is time to remove the carrots, celery and onion from the beef. Remember they are large pieces so they will be easy to take out. And don't forget the bay leaf. This was all used just to flavor the beef and the broth.
  4. After your removed the vegetables, add your fresh sauteed vegetables to the meat mixture and stir well. Bring to a medium boil and add in the chopped kale. Turn to medium low and the kale will only take about 10 minutes to cook and become tender.
  5. Finish -- Check for any additional seasoning, salt or pepper and add in the thyme and stir well.
  6. Garnish -- I love to serve a toasted baguette with melted swiss cheese - absolutely perfect for dipping. A hearty perfect cozy night soup. ENJOY!

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