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Beef Vegetable Soup

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  • 2 TBS olive oil
  • 2-3 beef shank steaks, floured
  • 1 1/2 cups minced onion
  • 3/4 cup each minced celery and carrots
  • 1 1/2 TBS minced garlic
  • Splash of dry red or white wine
  • Bouquet Garni (3 sprigs parsley, 1 sprig rosemary, 1-2 sprigs of thyme and 1 sprig of oregano; tied together with string)
  • 8-10 cups water
  • 28 oz San Marzano tomatoes, w/ juice
  • Pinches of crushed red and black pepper
  • 2 carrots, 1 celery rib, 1 potato, 1/2 onion; cut into bite sized pieces
  • 1/4 head cabbage, sliced
  • 1 tsp. sea salt, to taste
  • 1/2 tsp. pepper, to taste


In a heavy pan, brown floured beef shanks well in oil. Remove and add minced veggies and a touch of flour. Cook until browned and soft. Splash with wine or stock and reduce until almost gone.

Add back shanks, 8-10 cups water, bouquet garni, and pinches of crushed red and black pepper. Simmer approx. 3 hours, partially covered. Remove meat and shred. For a thicker soup, puree veggies, optional.

Add tomatoes (chopping with a spoon), carrots, celery, potato, onion and cabbage along with salt and pepper. Once veggies are soft, taste and adjust with salt, pepper and/or more water. – Chef Mick (Michelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
Variations: add any veggies you like. Add cooked barley, wild rice or pasta at the end of cooking.


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