Steak and Potato Soup

Today's episode is a bit mixed up! There is a guest host interviewing a very familiar guest. Join Bess Hawthorne to hear all about her journey to perfect sweet potato casserole and her journey away from most other casseroles. She shares multiple hosting fails as well as inspiration for her podcast. Bess delves into the importance of hospitality whether you host at a fancy home or a double-wide trailer and how manners are a key ingredient. Stay tuned for her must-have kitchen item! (Visit comeoverfordinner.com for the recipe, product links, and more!)

Steak and Potato Soup

Ingredients: 1 ½ pounds lean boneless round steak or stew meat, cut into 1-inch pieces Kosher salt Black pepper 2-3 tablespoons oil (or more) 2-3 celery ribs, sliced 1 medium onion, chopped 3 large garlic cloves, minced 3 cups beef broth (or use Better Than Bouillon beef base with water) 1 ¾ cups water 3 Yukon gold or red potatoes, unpeeled and cut into ¾ inch cubes (about 1 ¼ pounds) 1 medium-size sweet potato, peeled and cut into ¾ inch cubes, (optional - can use an extra regular potato) 3 carrots, peeled and sliced 2 tablespoons all-purpose flour ¼ cup water ½ cup whipping cream 1 ½ cups (6 ounces) shredded sharp Cheddar cheese, optional Serve with: Homemade bread or store-bought French bread, sliced, buttered, and sprinkled with kosher salt and pepper. Toast under broiler just until golden brown. Maple Pecan Salad Pecan Pie Bars or other dessert

Directions:

1. Sprinkle beef with kosher salt and pepper; brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside.

2. Add a drizzle of oil, celery, and onion to pan; saute 5 minutes or until slightly browned and caramelized. Add garlic; saute 30 seconds.

3. Return beef to pan; add broth and 1 ¾ cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour.

4. Add Yukon gold or red potato to pan; cook, covered, 10 minutes. Add carrots and sweet potato, if using (or add an extra gold or red potato in earlier step); cook 20 more minutes or until beef, carrots, and potatoes are tender.

5. Combine flour and remaining ¼ cup water, stirring until smooth. Gradually stir into meat mixture; cook, uncovered, 5 minutes. Stir in cream; cook 5 more minutes. Stir in cheese if desired; cook 1 minute or until cheese melts. Salt and pepper to taste. Yield: 10 cups.

Original Recipes:

Detailed description of the homemade bread in Bread, Toast, Crumbs cookbook

My Mother's Best, No-Knead Peasant Bread Recipe | Alexandra's Kitchen (alexandracooks.com)

Printable version of Alexandra's recipe that’s less wordy: Peasant Bread Recipe, Simplified

(This is the book I own. There is a much newer version, but it's likely very politically correct. If you buy it, know you will have to ignore some of the content.)

Steak and Potato Soup

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