Old-Fashioned Beef and Vegetable Soup
A restorative soup supper is just the ticket every now and then. A soothing alchemy develops in the soup pot. My preference is old-fashioned beef and vegetable soup, a thick and hearty combination that softens stress. It’s also a do-ahead one-dish meal.
After experimenting with various cuts of beef to give the necessary body and soul to this soup, short ribs were my choice over beef stew meat and beef shanks. The short-rib stock and the meat are more flavorful than the other options. It’s no problem that there is more fat, as it’s skimmed off in the end. The vegetables can be varied according to taste; I especially like this mix.
Hot slices of toasted sourdough bread with sizzling Parmesan cheese and a hearty Burgundy wine lift it all to perfection. Serve the chilled fudgy brownies with walnuts and fresh fruit for dessert: no more blahs!
Heat oil in large stewpot over medium high heat. Season ribs with salt and pepper to taste. When oil is hot, sear ribs in batches. Set aside.
Keep about 2 tablespoons fat in pot. Add onions and garlic. Stir until mixed. Cook, stirring often, until hot and fragrant, about 5 minutes. Add celery, celery root, rutabaga, potato, bay leaf, thyme, broth, water and tomatoes with juice. Bring to boil, then reduce heat and simmer, partially covered, until meat is falling off bones, about 2 1/2 hours.
Use tongs to transfer ribs to plate. When cool enough to handle, remove meat from ribs, trim away fat and cartilage (there will be more waste than meat). Use hands to shred meat. Stir into soup. Cool, then refrigerate overnight or up to 3 days. Skim and discard solid fat. (Can be frozen up to 1 month.) Reheat over medium high heat, stirring often. Taste and adjust seasoning. Simmer, uncovered, to thicken as desired. Remove bay leaf. Serve hot in warm soup bowls.
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