Tis the season for hearty yummy soups! With the cold weather rolling in it’s the perfect time to curl up with a big bowl of hot hearty soup and a side of crusty bread.
This weekend OB and I headed out the Dallas Farmer’s Market in downtown Dallas. It’s HUGH! The market is open year round and is spread over three open air sheds and one building. They have everything from farmer’s, produce dealers, specialty foods & eateries. While I was there, I got a sweet spread of fruits and vegetables, some homemade linguine from the most delightful Italian lady and some meaty beef bones from a local cattle ranch. It was awesome! Ifs a feast for the eyes and ultimately the belly!
Armed with a fresh vegetable spread and some meaty soup bones it was soup time. I thought I would start with making homemade stock. I love making my own stocks. I think it adds more depth to your soup. This stock recipe uses all the scraps from the vegetables, nothing goes to waste. The beef stock can be made a day in advance, but if you’re in a time crunch feel free to use store-bought beef stock.
One of my favorite things to make, while I was in culinary school, was stock. Especially beef stock. I love the process of caramelizing the bones and deglazing the pan with wine. The sizzle and steam of a pan when deglazing is one of my favorite sounds! Caramelization is key to getting a deep brown color in your beef broth. You can use beef shanks or ask your local butcher for soup bones.
This is the definition of hearty and filling soup. Perfect to curl up with on a cold Fall or Winter day. There are all kinds of tasty nuggets in this one, tender farro, meaty mushrooms and savory beef. The broth is rich and deep in flavor, perfect for dipping with buttered crusty bread.
Feel free to make this soup your own. Swap beef for sausage, farro for rice or Brussels for kale. That is the great thing about soup!
If you are craving something a little lighter try this chunky roasted tomato soup. But, of course, everyone loves a classic Sancocho (Puerto Rican Beef Stew). If you want something hearty and loaded with aromatics and spices you need to try this Moroccan Lamb Stew with Harissa and Garbanzos.
If you are looking for more soup or stew recipes ideas see my collection of soups and stews.
- 2 tablespoons olive oil
- 2 lbs beef bones
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/2 cup red wine
- 2 bay leaves
- 4 whole thyme sprigs
- 6 parsley stems
- 8 cups water
- 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
- 1/4 cup olive oil
- 2 carrots, diced
- 1 celery rib, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 pound stew beef, cut into small pieces or ground beef
- 1/2 pound mushrooms, coarsely chopped
- 1 15 oz can canned diced tomatoes, with liquid
- 1 cup red wine
- 4 cups beef broth
- 1 cup water
- 1/2 lb brussels sprouts, quartered
- 3 tablespoons chopped thyme
- salt and pepper to taste
- shaved parmesan cheese, for garnish
Farro must be soak for several hours or overnight.
Beef stock can be made several days in advance.