Beef and Vegetable Soup

All sorts of vegetables work in this soup, so use whatever is fresh. Here are a few to get you thinking: tomatoes, pearl onions, potatoes, rutabaga or turnips, winter squash, or green beans. To make this soup a thick stew, just reduce the stock by 2 cups—or increase the meat and vegetables.

2 tablespoons neutral oil, like grape seed or corn

1 pound beef chuck or round, trimmed of surface fat and cut into 1/2 -inch cubes

1 onion, chopped

6 cups beef or other stock or water

2 parsnips or carrots, peeled and diced

1/2 celeriac or 1 celery stalk, peeled and diced

1/2 small butternut squash, peeled and diced (about 1 cup)

2 sprigs fresh thyme or rosemary

1 bay leaf

1/2 cup green peas (frozen are fine)

Salt and freshly ground black pepper

Chopped fresh parsley leaves or chives for garnish

• Put the oil in a large, deep pot over medium-high heat. When hot, add the beef and brown it on one side before stirring it; cook until deeply browned on all sides, about 8 minutes total. Work in batches if the meat starts to get crowded in the pan and remove pieces when they are done. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and cook until translucent, about 5 minutes.
• Add the stock and bring to a near boil; reduce the heat to a steady bubble, cover, and cook for 30 minutes. Add the parsnips, celeriac, squash, herb sprigs, and bay leaf and stir; cook until the meat and vegetables are tender, another 30 to 40 minutes. (At this point, you may refrigerate the soup, covered, for 2 days; reheat gently before proceeding.)
• Remove the herb sprigs and bay leaf, stir in the peas, and sprinkle with salt and pepper; taste and adjust the seasoning. Garnish with the parsley and serve.

Spicy Beef and Vegetable Soup.
• Add 1 tablespoon chopped garlic and 2 dried cascabel, guajillo, or pasilla chiles. Soak the chiles in just-boiled water to cover; drain and use a knife to scrape out the seeds and remove the stems; chop and add along with the garlic to the cooked onion. Strain and add the chilesoaking liquid (and reduce the stock) for more kick.

Beef and Mushroom Soup.
• Add 1 ounce dried porcini or other mushrooms or 4 cups chopped fresh mushrooms. Soak the dried mushrooms in 3 cups justboiled water until soft, about 30 minutes. Don’t discard the soaking liquid; strain it and add it to the soup, reducing the stock by 3 cups. If you’re using fresh mushrooms, cook them along with the onion in Step 1 (it will take a few minutes longer.)

MAKES: 4 to 6 servings

TIME: 11/2 hours