Harvest Beef Soup

By charlotteh371

Ingredients

• 5 thick bacon slices
• 1 onion, halved and sliced
• 8 ounces baby portobello mushrooms, quartered
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3 pounds top round steak, trimmed and cubed
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package)
• 1 pound carrots, peeled and sliced
• 1 pound parsnips, peeled and sliced
• 1 pound butternut squash, cubed
• 4 fresh thyme sprigs
• 4 fresh oregano sprigs
• 1 (10-oz.) package refrigerated shelled edamame
• 4 cups baby kale
• 1 to 2 Tbsp. balsamic vinegar
• Parsley Couscous

Preparation

Step 1

Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (Reserve bacon for another use.) Cook onion in hot drippings over medium-high heat, stirring occasionally, 4 minutes. Add mushrooms, and cook, stirring often, 5 minutes. Add garlic, and cook, stirring often, 1 minute. Remove mixture from Dutch oven, using a slotted spoon.

2. Sprinkle salt and pepper over beef. Cook beef in hot olive oil in a separate skillet, in 3 batches, over medium-high heat, stirring often, 5 minutes or until browned. Transfer beef to a bowl. Add tomato paste to Dutch oven, and cook, stirring often, 2 minutes. Stir in wine, and cook, stirring often, 4 minutes. Stir in concentrated beef stock, beef, and 8 cups water; bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, 1 hour.

3. Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour.

4. Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous.