Beef & Wild Rice Soup with Winter Vegetables

Beef & Wild Rice Soup with Winter Vegetables
Photo by Scott Phillips


  • ¼ cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 lb. boneless beef chuck, cut into ¾-inch cubes
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 cups ½-inch diced butternut squash (from a small squash, about 1-½ pounds)
  • 1 tsp. dried thyme
  • + 7 more ingredients
    • 8 cups homemade or low-salt canned chicken broth
    • 1 cup full-bodied red wine
    • 1 cup ½-inch diced medium purple turnip
    • 1 medium yellow onion, cut into 1/3-inch dice
    • 2 Tbs. unsalted butter or bacon fat
    • 2 Tbs. tomato paste
    • 1 cup wild rice, rinsed

In a Dutch oven or heavy soup pot, melt the butter or bacon fat over medium-high heat. Season the beef generously with salt and pepper. Put the beef in the pan in a single layer; don’t stir for about 1-1/2 minutes. Then stir occasionally until the meat is well browned on all sides, about 5 minute...

View full recipe at Fine Cooking


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