Monday, January 5, 2009

Beer, Steak, and Potato Soup

1 lb stew meat or leftover steak/beef
2 onions, sliced thinly or diced
4 large garlic cloves, minced
[whatever veggies you like] I use 1-2 diced potatoes, corn, peas, carrots
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
sugar to taste - add 1/2 tsp and go from there
2 tablespoons unsalted butter (or salted - whatever)
1tsp flour mixed with 1 tsp butter
parmesan cheese
crusty bread

Toss meat, beer, broth, flour and butter mixture, and veggies in a crockpot for 4 hours on high or 8 hours on low. (Don't put in the garlic or onions) While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Reserve for serving in the soup. In the same skillet (with croutons removed) saute the garlic and onions until onions are translucent and a little caramelized. Add to the soup at the end of cooking. (garlic gets bitter if overcooked.) Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

No comments: