There are few things as priceless as enjoying a meal prepared exactly as you would like. Especially without much effort. As I thought about a soup that is easy to prepare, easy to freeze and later enjoyed, Steak and Vegetables immediately came to mind. In addition to being a time saver, this soup could also easily span seasons.
It is hearty enough to keep you warm on a cold winter day, and light enough to be enjoyed on a summer evening. It is very flavor filled with a mild spiciness that leaves your taste buds wanting more.
Preparation time 15 minutes
Cooking time 2 hours 5 minutes
1 Pound Angus Round Cubes
2 tablespoons Worcestershire Sauce
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon ginger
1 teaspoon Caribbean hot sauce
1 teaspoon thyme
2 teaspoons salt
1 tablespoons Olive Oil
48 Oz. Beef Broth
2 celery sticks
2 medium potatoes
2 cloves garlic
1. In a bowl, combine Angus Round Cubes, Worcestershire Sauce, Cumin, thyme, Paprika, Ginger, Hot Sauce and salt. Let sit for 10 minutes.
2. Dice celery, onion, turnips, parsnips, potatoes and garlic cloves.
3. Heat olive oil in a Dutch Oven over medium heat. Sauté celery, onion and garlic. After 3 minutes, add marinated beef cubes. Cook beef cubes until brown for approximately 5 minutes. Add broth, reduce heat and simmer, covered for 85 minutes. Add potatoes, parsnips, turnips and carrots. Continue to simmer for 30 minutes, or until vegetables are tender. Do not overcook vegetables since they will be receiving additional heat when soup is being reheated after freezing.
Once properly cooled, this soup can be placed in Ziploc freezer bags and will keep for 2 months frozen.