Vegetable Beef Soup

Circuit Breaker Day 4: Vegetable Beef Soup 

The last time I had beef bourguignon was in Beaune, a small French town in the heart of Burgundy wine region. It has been awhile. I was inspired to cook this. Ingredients: beef, mushroom, carrot, red wine. 

But with Covid-19, grocery shopping has become a scavenger hunt. Potatoes and carrots are scarce. These are supposedly common root vegetables, yet so rare to find nowadays. Since I have celery, leek and tomatoes, I ended up cooking vegetable beef soup instead.

Ta-da! So tasty. I finished the entire pot in a single meal.

But the Captain said, "I liked it more when it looked like this haha"

Ingredients 

• Garlic 
• Onions
• Extra virgin olive oil 
• Beef chuck coated with flour, seasoned with Worcester sauce, salt, pepper 
• Tomatoes  
• Vegetables - carrot, asparagus, leek, peas 
• Chianti red wine vinegar 
• Herbs - oregano, bay leaves, rosemary, thyme 
• Parmesan cheese
• Parsley 

Preparation 

1. Chop the garlic, onions and prepare the vegetables. 
2. Season beef with Worcester sauce, salt and pepper. 
3. Heat oil in a iron cast pot.
4. Saute the beef until brown and set aside. 
5. Saute the vegetables and set aside.  
6. Fry the garlic and onions in low heat, and then add tomatoes and herbs.  
7. Add the beef and vegetables into the pot. 
8. Add water and let it boil. 
9. Serve with Parmesan cheese and parsley. 

The foodgasm verdict: 8/10.