Beef and Tomato Soup

By sassy47

Ingredients

• 3 3 3 lb beef stew meat
• 3 3 3 tsp salt
• 4 4 4 Tbsp light olive oil or any cooking oil, divided
• 1 1 1 medium onion chopped
• 2 2 2 celery ribs finely chopped
• 4 4 4 cups beef broth + 4 cup filtered water
• 28 28 can 28 oz can diced tomatoes
• 2 2 2 dry bay leaves
• 1 1 1 tsp ground coriander seeds
• 1 1 1 tsp smoked paprika
• 2 2 2 garlic cloves pressed
• 1/2 1/2 1/2 cup uncooked white rice I used Jasmine
• 2 2 1 Tbsp fresh lemon juice from 1 medium lemon
• 1/4 1/4 to cup fresh parsley chopped, plus more to serve
• 1/4 1/4 1/4 cup fresh dill chopped,

Details

Preparation time 15mins
Cooking time 165mins

Preparation

Step 1

Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.