Small Kitchen Beef and Tomato Soup
This is a good recipe if you are short on space or time. You can substitute chicken for the beef and follow the same technique.
Serves 2
Ingredients:
- 10½ oz. trimmed beef, chuck, or braising steak, with no fat
- 2 tbsp. olive oil
- 1 onion
- 1 carrot
- 1½ tbsp. unsalted butter
- 2 fat tomatoes
- 1 glass red wine
- Parsley to serve
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Instructions:
- Preheat the oven to 375°F. Chop the meat into small cubes. In a wide frying pan, warm enough olive oil to cover the base. As it starts to smoke, add the beef pieces and shallow fry them for 4 to 5 minutes until they are well colored. Roughly chop the onion and carrot, then add to the beef and let them color for a few minutes. Take everything out of the pan and drain off any fat.
- Add the butter to a pot and heat until it foams and is just turning brown. Put the beef and vegetables back in and stir well.
- Cover with a quart of water and let it bubble away until the liquid has almost disappeared.
- Meanwhile, put your tomatoes in a roasting pan with a little olive oil or butter and roast for 15 to 20 minutes until soft.
- When your beef soup is reduced by at least half, top up to a quart again and repeat the process, then let it cook down again so that it is almost gone. Finally, add the red wine. The soup should be dark and the meat should be soft. Add in the tomatoes and garnish with parsley.
