Beef & Root Vegetable Soup with Homemade Stock
Submitted by coralie
Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.
YIELD
8 servingsPREP
30 minCOOK
4 hrsREADY
4½ hrsThis is soup for people who like to do things properly. It begins a day ahead with a real beef stock: meaty soup bones started in cold water, brought up slowly, and skimmed so it simmers clear instead of cloudy. After a few hours with aromatics, it strains and chills overnight.
The next day pays off twice. The fat lifts off in a solid cap, and you keep a few spoonfuls of that beefy fat to sweat the carrots, celery, turnip, and parsnip, so the vegetables cook in pure flavor. Diced beef shank browns until its juices run and caramelize, then in goes the stock, barley, tomatoes, and a pinch of sugar to balance the acidity.
A long, gentle simmer melts the shank tender and swells the barley. Like most good soups, it tastes even deeper the next day.
Kitchen Tips
- Start the bones in cold water and bring them up slowly, skimming the foam, for a clear, clean-tasting stock.
- Chill the stock overnight so the fat sets solid and lifts off easily; save a few spoonfuls to cook the soup in.
- Brown the shank meat well until the juices run and color the pan, since that is where the deep flavor lives.
- Add the barley with the stock; it thickens as it cooks, so splash in more liquid if it gets too thick.
Variations
- Stir in cabbage, potatoes, or green beans with the root vegetables.
- Swap the barley for rice, farro, or small pasta.
- Use any meaty cut like oxtail or short ribs in place of shank.
Ingredients
Directions
STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.
Bring to a boil slowly, skimming when necessary.
Add vegetables, peppercorns, herbs and salt.
Cover and simmer 2 to 3 hours.
Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator.
Next day remove the fat and retain 2 to 3 tablespoons of it for the soup.
SOUP: Place fat in soup kettle and sauté onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.
Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown.
Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 1½ hours or until beef is tender.
Soup is ready to serve. Soup improves when served the next day.
Comments
