Homemade Vegetable Beef Soup

On a cold rainy day, nothing makes you feel as good or warms you up like a big bowl of soup. Make mine good old-fashioned vegetable beef! Thick and flavorful, this soup does not need any introduction.  Served with cornbread muffins it is a hearty meal, anytime of the day...or night.  But make lots.  Eat all you can and freeze the rest for another rainy day.


Homemade Vegetable Beef Soup Recipe
(Serves 8-10 as main course)

Ingredients

2 pounds beef chuck, cut into 1-inch chunks
6 cups beef broth
1 medium onion, chopped
2 celery stalk, sliced thin

1 tablespoon Everyday Spice Blend

1 bay leaf

1 28 ounce can tomatoes (Marzano), diced, with juices

2 carrots, sliced thin

2 medium potatoes, cubed

1-1/2 cups whole kernel corn

1 cup green peas

Preparation

Put meat in a 6-8 quart stock pot with broth, onions, celery, Everyday Spice Blend and bay leaf.  Cover and simmer 2 hours.

Add can tomatoes, carrots and potatoes; simmer 45 minutes longer or until vegetables are tender. Add corn and peas; simmer for an additional 15 minutes. Taste and adjust seasoning. Remove bay leaf and serve.

Beef Braciole with Pappardelle

Beef Braciole does not require any introduction.  If you’ve had it, you love it; and if you haven’t, you will!  In preparing, most would agree on the expected outcome of these thin slices of beef - stuffed, rolled, pan fried and finished in tomato sauce.  It is the preparation itself that triggers the confusion.  

Many use flank steak, but the purists among us choose prime, lean beef.  (My butchers sells wafer beef steaks - cut from the sirloin tip - that are perfect for this application.)  The purists prefer to layer the stuffing ingredients onto the beef slices; others mix the ingredients in the food pro’ and gently spread them.  Some add raisins, some omit the bread crumbs.  Traditionally it calls for parsley; I use basil.  Use tomato sauce out of the jar; or take the time to make your own.  It’s your choice - made enough times, you will discover your own preferences!  However you make it, it only goes from being good to being better!

Beef Braciole Recipe

Ingredients:

6 thin beef slices

kosher salt and freshly ground pepper

6 slices prosciutto

1/4 cup pine nuts

1 cup grated mozzarella

1/2 cup fresh bread crumbs

1/4 cup chopped fresh basil

olive oil, for frying

1/2 cup red wine

1 quart tomato sauce

pappardelle noodles, cooked

grated parmesan cheese

whole basil leaves

Preparation:

Prepare tomato sauce in a dutch oven or deep pot.

Place beef slices between two pieces of plastic wrap; and pound meat with a mallet to about 1/4-inch thick. (If you don’t have a mallet, use a flat-bottom cast iron skillet.)  Season both sides with salt and pepper.  Cover each slice with a slice of prosciutto, and evenly divided portions of pine nuts, mozzarella, bread crumbs, and parsley.  Roll up beef slices and secure with butchers twine, every inch-and-a-half.  Put about two tablespoons olive oil into a large skillet; brown beef rolls on all sides, about eight minutes.  Add more olive oil if needed. 

Add beef rolls to tomato sauce.  Add red wine to the skillet and scrape down sides and bottom. Reduce by half and add to the pot with the Braciole.  Cover and simmer for 1-1/2 hours. (You can also bake in a 350 degree oven.)  Uncover and cook and additional 1/2 hour.

Serve over pasta with fresh grated parmesan cheese and fresh torn basil.  Remove strings before serving.

Disgustingly Good Chili

Football season is really heating up now, and on Sundays you can’t tear me away from the televised games.  Go Bears!!  (I had to say that - I am from Chicago).   My favorite football season fare is chili.  I like it spicy and with a lot of kick.  It’s easy, filling and downright good, made with this recipe.  Now don’t forget all the other fixins’ to go along with it, like devil hot wings, and lots of ice cold brew, just to name a few.  Whether you’re making and eating it at home or tailgating at the stadium...games on!

Disgustingly Good Chili Recipe

Ingredients:

2 tablespoons canola oil

1 red bell peppers, diced 

1 large jalapeno, minced 

3 Anaheim or Poblano chiles, chopped

1 yellow onion, diced 

1 head garlic, minced

1-1/2 lbs. ground beef

1/2 lb. bulk Italian sausage

2 tablespoons Everyday Spice Blend

2 tablespoons chili powder

2 teaspoons cumin

1 cup tomato sauce

1/2 cup tomato paste

6 ounces beer (I prefer Guinness Stout)

1/2 cup chicken stock

1 (15 ounce) can pinto beans, with juice

1 (15 ounce) can kidney beans, with juice

green onion, thinly sliced on the bias (garnish)

shredded Cheddar (garnish)

Preparation:

In large stock pot over high heat, add canola oil. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add ground beef and sausage.  Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in Everyday Spice Blend, chili powder, cumin,  and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.  Garnish with green onions and grated cheddar cheese. Serve with French bread or crackers.