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Beef and Wild Rice Soup
Beef and Wild Rice Soup

Beef and Wild Rice Soup
Beef and Wild Rice Soup: A Rustic Elixir of Comfort
Beef and Wild Rice Soup
Source
Ingredients:
1
Servings
  • 1
    item
     beef (chuck or sirloin), diced
  • 1
    item
     wild rice, rinsed
  • 1
    item
     onion, diced
  • 1
    item
     carrots, diced
  • 1
    item
     celery, diced
  • 1
    item
     garlic, minced
  • 1
    item
     beef broth
  • 1
    item
     red wine (optional)
  • 1
    item
     tomato paste
  • 1
    item
     bay leaves
  • 1
    item
     fresh thyme
  • 1
    item
     salt and pepper
  • 1
    item
     olive oil or butter
  • 1
    item
     fresh parsley, chopped (for garnish)
Beef and Wild Rice Soup
Instructions:
  1. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add diced onions, carrots, and celery, sautéing until softened and aromatic.
  2. Add minced garlic and tomato paste to the pot, stirring to combine and cook until fragrant, about 1-2 minutes.
  3. Push the vegetables to the side of the pot and add the diced beef, browning on all sides until deeply caramelized.
  4. Deglaze the pot with a splash of red wine or beef broth, scraping up any browned bits from the bottom for added flavor.
  5. Add the rinsed wild rice, beef broth, bay leaves, and fresh thyme to the pot, stirring to combine. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for about 45-60 minutes, or until the beef is tender and the wild rice is cooked through.
  6. Season the soup with salt and pepper to taste, adjusting the seasoning as needed. Remove the bay leaves and thyme stems before serving.
  7. Ladle the Beef and Wild Rice Soup into bowls, garnishing with chopped fresh parsley for a burst of color and freshness.
  • 1
    item
     beef (chuck or sirloin), diced
  • 1
    item
     wild rice, rinsed
  • 1
    item
     onion, diced
  • 1
    item
     carrots, diced
  • 1
    item
     celery, diced
  • 1
    item
     garlic, minced
  • 1
    item
     beef broth
  • 1
    item
     red wine (optional)
  • 1
    item
     tomato paste
  • 1
    item
     bay leaves
  • 1
    item
     fresh thyme
  • 1
    item
     salt and pepper
  • 1
    item
     olive oil or butter
  • 1
    item
     fresh parsley, chopped (for garnish)
1
Servings
0

Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add diced onions, carrots, and celery, sautéing until softened and aromatic.

Add minced garlic and tomato paste to the pot, stirring to combine and cook until fragrant, about 1-2 minutes.

Push the vegetables to the side of the pot and add the diced beef, browning on all sides until deeply caramelized.

Deglaze the pot with a splash of red wine or beef broth, scraping up any browned bits from the bottom for added flavor.

Add the rinsed wild rice, beef broth, bay leaves, and fresh thyme to the pot, stirring to combine. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for about 45-60 minutes, or until the beef is tender and the wild rice is cooked through.

Season the soup with salt and pepper to taste, adjusting the seasoning as needed. Remove the bay leaves and thyme stems before serving.

Ladle the Beef and Wild Rice Soup into bowls, garnishing with chopped fresh parsley for a burst of color and freshness.

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