Vegetable, Beef & Couscous Soup

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

4 cups beef, small dice
3 tbsp tomato paste
1/4 cup Worcestershire sauce
2 tbsp extra virgin olive oil
2 cups leek, sliced
1 cup carrot, small dice
1 cup celery, small dice
2 tomatoes, small dice
2 tsp fresh garlic, minced
1 bay leaf
1 tsp dry thyme leaves
1 tsp chili flakes
1/2 cup red wine
1 L beef stock
1 cup Israeli couscous, uncooked
The night before you make the soup, mix the beef, tomato paste and Worcestershire sauce in a Ziploc bag and squeeze the air out before sealing. Refrigerate overnight. Next day, brown meat in oil over medium-high heat (no need to scrape off the marinade). Reduce heat to medium, add leek, carrot, celery, tomatoes, garlic and herbs. Sweat until the carrots are nearly cooked. Turn the heat to high and once the pan is sizzling, deglaze with wine. Add the stock and reduce the heat to allow the soup to simmer for 30 minutes. Add the couscous and continue to simmer until cooked through (about 20 minutes). Yield: 1 gallon of soup

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