Hearty Beef and Vegetable Soup
Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.
Why This Recipe Works
When developing a Hearty Beef and Vegetable Soup recipe, we wanted to “doctor" typically tinny canned beef broth to serve as the base for our soup. To accomplish this, we enriched a blend of canned beef and chicken broths with meaty but lean blade steaks. We seared the steaks and simmered the broth in the same pan, so the broth would benefit from the fond—the brown bits left in the pan after the meat was seared. Adding the vegetables once the broth was ready ensured it tasted beefy, not vegetal. Finally, tomato paste gave our Hearty Beef and Vegetable Soup both depth and sweetness.
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