Tuesday, December 2, 2014

Steak and Red Wine Soup

Sumptuous Soup

If this soup could be rated, The Cooking School staff at Jungle Jim's International Market would give this the "Adult with Discriminating Taste Only" rating! We used the very best ingredients for this winter weather, hearty Steak and Red Wine Soup. Cooking school students enjoyed a Wine and Food pairing class with Leigh Barnhart Ochs, Dave Schmerr and Chip Emmerich. Wine aficionados will recognize the Burnet Ridge Winery label. Burnet Ridge Winery is a Cincinnati gem and if you have not tried Chip's wines, please consider doing so. After class, we had some award-winning Purple Trillium, so we used it in the soup. When using wine in cooking, use a wine you would drink. Anything labeled "cooking wine" is not something you would drink, nor would you want to, so don't use it in your cooking!


The beef we used for the soup was superb - 2 pounds of medium-rare New York Strip roast. A top sirloin would work, too. The beef was already cooked perfectly; it was leftover from the Wine and Food class with Burnet Ridge. Cut it into ½-inch dice. If you don't have leftover beef, you can sear a steak or grill it and use it for the soup in place of the New York Strip roast. 


Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic.  



Saute until the vegetables are beginning to soften, about 8-10 minutes. 


Stir in remaining ingredients...



Including the delicious red wine and bring to a boil. 


 Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.


Enjoy the tantalizing aroma. 


After 30 minutes of simmering, check for seasoning and dine with gusto! 



Steak and Red Wine Soup

Warm and satisfying, this hearty soup is a meal in a bowl. Add a chunk of crusty bread for a quick and delicious dinner.

2 tablespoons olive oil
1 large onion, diced
4 large carrots, peeled and diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 pounds rare to medium rare steak, NY Strip, top sirloin, etc., ½-inch dice
4 cups beef broth
1 cup dry red wine
28 ounces canned crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
Salt, to taste

Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic until the vegetables are beginning to soften, about 8-10 minutes. Stir in remaining ingredients and bring to a boil. Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.

Serves 6-8



Leigh’s Tips: Like most soups, this can be served immediately – but will taste even better if refrigerated overnight. Steak and Red Wine Soup freezes well for 2-3 months.

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