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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Brown Windsor Soup rich

1.0

500 g braising beef or chuck steak, cut into small cubes

2 tbsp plain flour

2 tbsp butter or dripping

1 onion, finely chopped

1 carrot, diced

2 sticks celery, diced

4 cloves garlic, minced

2 tbsp tomato purée

150 ml red wine

1 litre good beef stock

1 tsp Worcestershire sauce

1 bay leaf

2 sprigs thyme

100 g mushrooms, chopped

Salt and black pepper

1 tsp mushroom ketchup or extra Worcestershire sauce (optional)

A small splash of lemon juice (optional)

Fresh parsley, chopped (to serve)

Good bread or toast (to serve)

Toss the beef in the flour and season with salt and pepper.
Heat the butter or dripping in a heavy pan and brown the beef well on all sides.
Remove the beef and set aside.
In the same pan cook the onion, carrot and celery for about 6–8 minutes until softened.
Add the garlic and tomato purée and cook for 1 minute.
Pour in the red wine and scrape up any bits from the bottom of the pan.
Let it reduce slightly.
Return the beef to the pot and add the stock, Worcestershire sauce, bay leaf and thyme.
Simmer gently for about 1½ hours, until the beef is tender.
Add the mushrooms and cook for another 15–20 minutes.
Taste and adjust seasoning.
Add a splash of lemon juice if you want to brighten the flavour.
Remove the bay leaf and thyme sprigs.
Sprinkle with parsley and serve with good bread or toast.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇬🇧British

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 12 weeks ago

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