To prepare a delicious beef vegetable soup, we start by boiling the beef brisket in a large pot filled with water and a pinch of salt. We add the ideal vegetables for a flavorful soup: half an onion, two chopped carrots, a parsley root, a parsnip, and half a celery root. We let it simmer on low heat until the meat becomes tender, and the bone releases its deep flavor into the soup. This is the perfect base for our dish, providing a rich and comforting taste.
In the meantime, we prepare for the next step. We cut cubes from the beef ribeye, ensuring each piece is uniform for even cooking. We clean and chop large cubes of leeks, peppers, onions, and celery stalks, being careful to maintain similar sizes to ensure even cooking. Then, we dust the beef pieces with flour, which will help create a delicious crust during frying.
In a large non-stick skillet, we heat a little oil and butter over high heat until the mixture becomes hot. We add the beef and fry on all sides until golden brown. Then, we add the leeks, celery, and chopped peppers, sautéing everything together to intensify the flavors. When the vegetables become slightly soft, we deglaze with wine, allowing the alcohol to evaporate completely.
Once the wine has evaporated, we pour in the beef broth, seasoning with black peppercorns, juniper berries, bay leaves, sage, and thyme. This spice mix will add depth and complexity to our dish. We add the peeled, diced tomatoes and adjust the salt to taste. We cover the skillet and let it simmer on low heat for two hours, allowing all the flavors to blend perfectly.
After the two hours, we lift the lid and add the chopped carrots, letting it simmer for another five minutes. Then, we add the potatoes, continuing to cook until softened. When all the ingredients are cooked, we add the pre-cooked red beans and the six cloves of thinly sliced garlic. We stir gently, then cover the skillet to allow the flavors to combine harmoniously.
For serving, this soup pairs perfectly with boiled polenta mixed with butter, parmesan, and telemea cheese, or with slices of toasted baguette spread with butter and rubbed with garlic. These accompaniments will perfectly complement the richness of the soup, transforming it into an unforgettable dish, ideal for bringing the family to the table on a cool day. Enjoy your meal!
In the meantime, we prepare for the next step. We cut cubes from the beef ribeye, ensuring each piece is uniform for even cooking. We clean and chop large cubes of leeks, peppers, onions, and celery stalks, being careful to maintain similar sizes to ensure even cooking. Then, we dust the beef pieces with flour, which will help create a delicious crust during frying.
In a large non-stick skillet, we heat a little oil and butter over high heat until the mixture becomes hot. We add the beef and fry on all sides until golden brown. Then, we add the leeks, celery, and chopped peppers, sautéing everything together to intensify the flavors. When the vegetables become slightly soft, we deglaze with wine, allowing the alcohol to evaporate completely.
Once the wine has evaporated, we pour in the beef broth, seasoning with black peppercorns, juniper berries, bay leaves, sage, and thyme. This spice mix will add depth and complexity to our dish. We add the peeled, diced tomatoes and adjust the salt to taste. We cover the skillet and let it simmer on low heat for two hours, allowing all the flavors to blend perfectly.
After the two hours, we lift the lid and add the chopped carrots, letting it simmer for another five minutes. Then, we add the potatoes, continuing to cook until softened. When all the ingredients are cooked, we add the pre-cooked red beans and the six cloves of thinly sliced garlic. We stir gently, then cover the skillet to allow the flavors to combine harmoniously.
For serving, this soup pairs perfectly with boiled polenta mixed with butter, parmesan, and telemea cheese, or with slices of toasted baguette spread with butter and rubbed with garlic. These accompaniments will perfectly complement the richness of the soup, transforming it into an unforgettable dish, ideal for bringing the family to the table on a cool day. Enjoy your meal!
Ingredients
For 6 people 300 g beef with bone 1 kg beef ribeye 3 tablespoons flour 2 tablespoons butter 100 ml oil 4 onions 1 leek 3 peppers 6 stalks of celery 500 g peeled tomatoes 2 potatoes 6 carrots 500 g red beans 500 ml red wine 1 liter beef broth 1 tablespoon sugar Spices 10 black peppercorns 5 juniper berries 2 bay leaves 3 sage leaves thyme garlic salt