Ingredients
| Item |
Amt |
| oil |
2 tbsp |
| beef chuck, cubed |
2 lb |
| salt |
1 tsp |
| Black pepper |
to taste |
| onion, diced |
1 |
| garlic, minced |
3 cloves |
| tomato paste |
2 tbsp |
| beef broth |
4 cups |
| carrots, chopped |
2 |
| potatoes, chopped |
2 cups |
| thyme |
1 tsp |
| flour (optional) |
1 tbsp |
| baby spinach |
2 cups |
Method
1
BROWNBrown beef in oil; season. Remove to a bowl.
2
SAUTÉSauté onion; add garlic; stir in tomato paste 1 minute.
3
ADDAdd broth; return beef; add carrots, potatoes, and thyme.
4
STIRStir spinach in at the end to wilt.
5
SIMMERSimmer 1.5–2 hours until tender (thicken with flour slurry if desired).
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
oil
-
2 lb
beef chuck, cubed
-
1 tsp
salt
-
to taste
Black pepper
-
1
onion, diced
-
3 cloves
garlic, minced
-
2 tbsp
tomato paste
-
4 cups
beef broth
-
2
carrots, chopped
-
2 cups
potatoes, chopped
-
1 tsp
thyme
-
1 tbsp
flour (optional)
-
2 cups
baby spinach
Method
- Brown beef in oil; season. Remove to a bowl.
- Sauté onion; add garlic; stir in tomato paste 1 minute.
- Add broth; return beef; add carrots, potatoes, and thyme.
- Stir spinach in at the end to wilt.
- Simmer 1.5–2 hours until tender (thicken with flour slurry if desired).
Notes
Soups taste better the next day—cool quickly and refrigerate.
