Elements
1/4 cup vegetable oil
1 1/4 kilos stewing beef, reduce in 1 –
Inch reduce
6 garlic lobes, chop
8 cups beef broth or canned beef inventory
2 tablespoons of tomato paste
1 tablespoon of sugar
1 tablespoon of dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 kilos peeled and chopped potatoes
To chop 1/2 inch (about 7 cups)
1 massive chopped onion
2 cups 1/2 inch peeled islands
2 teaspoons recent parsley, chopped
Directions:
Warmth the oil in a big heavy saucepan over medium to excessive density. Add meat and sauté till browned on all sides, about 5 minutes. Add the garlic and sauté for 1 second. Add the meat broth, tomato gum, sugar, thyme, Worcestershire sauce and starter leaves.
Combine for uniformity. Convey the combination right into a bubble. Scale back warmth to medium-low, then at this level cowl and bake for 60 minutes, stirring often.
Right now, we clean in one other voluminous bowl of medium density. Add potatoes, onions and carrots. Fry greens till cool, about 20 minutes. Add the greens to the meat stew. Reveal soup till greens and burgers are exceptionally tender, about 40 minutes.
Do away with straight leaves. Tilted container and a spoonful of fats. (could also be prepared for two days forward. Barely cool. Take a look at the fridge till cool, then cowl and let cool. Convey to soup earlier than serving.) Switch soup to serving bowl. Sprinkle with parsley and serve.
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