Tomato-beef soup

Posted by on 06/08/2012

This weekend was a fun one. I started some pickles fermenting, bottled my blueberry raspberry wine, roasted a delicious chicken, watched a sky crane drop a mini Cooper sized rover on Mars and all around had a great time.

For this weeks recipe we have another of Ryan’s creations. Just because I cook most of the time, does not mean he’s a pushover in the kitchen! He made a tomato beef stew with hints of flavours that really remind me of his time in Mexico. It pairs delightfully well with grilled cheese, perhaps made on some local care bakery or big star bakery gluten free bread.

Ingredients:
Celimix gluten free bread mix (flour)
Stewing beef chunks
Onion
Garlic
Potato
Rutabaga
Home grown parsley
Pickled hot peppers (tastes like tobasco only hotter)
Coriander, thyme, pepper, salt, cayenne powder, cumin, mustard powder, cinnamon stick
Canned tomato ( we used one 2.8l can)
Beef stock or water
Leftover rice (or fresh)

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Put chili powder, mustard, salt, black pepper in with the flour and stir thoroughly

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Cumin seed, coriander seed, a cinnamon stick are put in olive oil on low temperature. I add a touch of canola to raise the smoke point of the oil.

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Coat beef in the flour mixture, making sure you get all sides of it. When beef is ready to put on the heat, remove the cinnamon stick and reserve.



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Fry up the beef until they brown evenly. This part is easier if you do not overload the pot.

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Add onions, garlic. Let them get soft and delicious. You might have to add liquids to keep them from sticking to the bottom, beef stock or water works. Once they have caramelized to your liking, pour in the can of stewed tomatoes. I added another half can of liquid (water with a beef bouillon cube. McCormick makes ones that list no Gluten, and I have confirmed by calling the company that they will list all allergens)

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These are the peppers we added. Pickled Brazilian malagueta peppers. They taste like tobasco with a burn like habanero, you could probably use those as a substitute.



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We decided that some fresh garden peas would be great in the stew, so those went in now.

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rutabaga and potato also get added at this point, and the extra flour from when we coated the meat – if necessary.

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A large handful of fresh chopped parsley. I much prefer the strong flavour it gets when grown at home, and it is quite easy too! We put in t
thyme at this point too. Soup gets to simmer, tasted frequently, while it thickens and the root vegetables soften.



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Here is the soup once it was close to done. Taste frequently! Only you know what spice combinations you will enjoy so do not be surprised with fiddling. Potato loves to absorb salt, and tomato loves a lot of it so you may need to add more. When I’m confident the soup is on the home stretch, I get bowls ready with rice

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We had leftover rice that had been fried with beef and onion. Fresh rice, or other leftover rice works too, if using fresh use a bit less water than normal as it can finish cooking in the bowls.

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Top off with soup, and enjoy! Apparently serving soup with fresh rice in it is very popular down in Mexico, and it is something I have really enjoyed since removing gluten sources from my cooking.

Hopefully the soup goes well for you, I know we enjoyed it!

until next week
Sean



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