Roasted Winter Vegetable and Beef Soup

The cubes of beef stewing meat and the vegetables (onion, beets & parsnips) are first oven-roasted to bring out flavors, then simmered in beef broth & vinegar.

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Ingredients:

• 3 Tablespoons olive oil
• 1 pound lean beef stewing meat, cut into bite-size cubes
• 1 medium yellow onion, chopped
• 2 medium beets, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 cloves garlic, slivered
• 2 sprigs fresh thyme
• 2 teaspoons salt (or to taste)
• 2 teaspoons coarsely ground black pepper (or to taste)
• 4 cups beef stock
• 3 Tablespoons cider vinegar
• 2 bay leaves
• 1/2 cup fresh parsley, chopped (plus extra for garnish)
• 1/3 cup sour cream (optional)

Method

Heat oven to 325 degrees. Place beef and vegetables in a large roasting pan. Drizzle with olive oil and season with salt and pepper. Lay thyme sprigs over top. Place in preheated oven, and roast for 1 hour. Remove thyme sprigs. Spoon meat and vegetables into a large soup pot. Spoon off any fat that has accumulated. Pour 1 cup of the beef stock into roasting pan, and let sit for 2 or 3 minutes. Scrape bottom of pan with a spoon so that all browned bits are stirred into the stock. Add this liquid to soup pot. Stir in remaining stock, vinegar, and bay leaves. Let simmer for 30 minutes or until tender. Remove bay leaves; stir in parsley. Spoon into serving bowls. Garnish with a dollop of sour cream and additional chopped parsley, if desired.

Notes: This is a hearty, comforting soup that doesn't take a lot of prep time. It is similar to the Polish soups that I grew up with. The vegetables get extra flavor from the roasting beforehand.

Number of servings: 4-6

Submitted By: wzj8xw
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