Beef Soup and Mulligan Stew

Last updated: Wednesday March 30, 2022

Ingredients

2

-

TBS

Extra-Virgin Olive Oil

1

-

Large

Sweet Onion - (Diced)

6

-

Stalks

Celery (Diced)

6

-

-

Carrots (Peeled and Sliced)

4

-

Cloves

Garlic

1 - 2

-

Lbs

Beef (Round Steak)

-

1/2

Tsp

Kosher Salt

-

1/4

Tsp

Pepper

2

-

-

Bay Leaves

1

-

Tsp

Herbs de Provence

2

-

12-Oz Cans

Tomatoes (Diced)

1

-

Qt

Beef Broth

1

-

Lb

Frozen Peas

4

-

-

Potatoes Cut into 1" Cubes, with Skin On (Optional)

  1. Sauté the celery, onion, carrots, and garlic in a soup pot until done (about 5 minutes). Set aside.
  2. In a pressure cooker, sauté the beef.
  3. Add the wine and a couple cups of the beef broth.
  4. Pressure cook at 10# for 20 minutes.
  5. Once beef has been pressure cooked, add the sautéd vegetables.
  6. Add the rest of the beef broth, the tomatoes, wine, bay leaves, herbs de Provence, salt, and pepper.
  7. If including potatoes, add them at this stage.
  8. Simmer over low heat for one hour.
  9. Add the peas and cook for another 15 minutes.
  10. If desired, thicken by making a slurry of 1 TBS flour/ 2 TBS water and adding to the soup to turn it into beef stew. Cook for several minutes until the soup thickens.

Background
This is a staple in Theo and Nancy’s home.

Serves: 6-8
Theo and Nancy Black