Do you love soup? Do you love beef? Then you will LOVE this soup recipe! It’s delicious, nutritious, and healthy. Muriel Humphrey first introduced this recipe. Her book “A Place Called Home” describes how she made her famous beef soup. It’s her secret family recipe.
Muriel Humphrey was a U.S. Senator from Minnesota. She was the first woman elected to the U.S. Senate from Minnesota. She served two terms as Senator from 1963 until she died in 1978. In addition to being a senator, she was also a famous author, speaker, and activist.
Today, we will learn how to make her famous beef soup recipe using ingredients available at any grocery store. We will also learn how to make her signature dish without going to a restaurant.
As You Read On
Know About the Muriel Humphrey Beef Soup Recipe
Soup is great because it’s cheap, filling, and versatile. But most soups aren’t very healthy. They usually contain lots of sodium, fat, and calories. And even worse, many store-bought soups are loaded with artificial ingredients.
But not this soup! This soup is made from scratch using only fresh ingredients. It contains no preservatives, additives, or artificial flavours. This soup is so healthy that it’s perfect for vegans and vegetarians who love vegetable beef soup too.
Chuck roast: Boneless chuck roast is often used in beef soup recipes because it cooks quickly and evenly. It also holds its shape well when cooked. We are using a 1-pound boneless chuck roast (or any other lean cut)
Olive oil: Olive oil is added to the beef soup recipe so that the meat will absorb its flavour. It also helps keep the meat tender. We are using 2 tablespoons of olive oil.
Onion: Onions are often added to soups for their flavour and colour. They also help thicken the broth. We are using 1 large onion, chopped.
Carrots: Carrots are often added to soups or stews for their sweetness and colour. They also add flavour and nutrients to the dish. We are using 3 carrots.
Celery stalks: Celery stalks are often added to soups for their flavour and texture. They add a nice crunchy texture to the broth and help thicken it. We are using 4 celery stalks.
Garlic: Garlic is added to beef soup recipes to help reduce harmful cholesterol levels. It also helps boost the immune system. Plus, it’s a great source of vitamin C and B vitamins. We are using 6 garlic cloves,
Wine: Wine makes a delicious base for a hearty beef soup. It adds flavour and helps thicken the broth. You can use any kind of red or white wine you like. Just be sure to buy one with no added sugar. We are using ½ cup of red wine. You can use any wine of your preference.
Beef stock: If you’re making beef soup, you’ll want to ensure that you have some good quality beef stock on hand. This can be made by simmering bones with water or other liquids for hours and straining out the solids after they’ve cooked. It’s also possible to buy a beef stock at the supermarket, but if you make this yourself, you should know that many different types of beef stock are available. Some people like to add vegetables such as carrots, celery, onions, garlic, herbs, spices and/or wine to their stock. Others don’t bother adding anything else. We are using 1/2 cups beef stock for this recipe.
Bay leaf: Bay leaves are native to southern Europe and were brought over by Christopher Columbus when he landed in America. They’re often found in Italian dishes, soups, stews, and meat sauces. We are using 1 bay leaf for flavour.
Salt & pepper to taste.
Method of Preparing the Muriel Humphrey Beef Soup
I’ve made this recipe many times over the years, and it always gets rave reviews. So, if you’re looking for a new family favourite, Follow the steps below.
Step 1: Preheat your oven. (350 degrees Fahrenheit.)
Step 2: Take a large skillet to heat the olive oil slightly over medium heat.
Step 3: After heating the olive oil, it’s time to Season the meat with salt and pepper.
Step 4: Once done, take a pan and add the meat. Keep searing until it becomes brown.
Step 5: Take all the meat from the pan and set aside.
Step 6: Add the onions, carrots, celery, and garlic to the pan.
Step 7: Cook over medium-high heat until softened, about 5 minutes. Stir frequently to prevent sticking.
Step 8: Add the wine to the pan and cook until almost evaporated.
Step 9: Return the meat to the pan along with the beef stock and bay leaf.
Step 10: Bring the mixture to a boil, cover, reduce the heat to low, and simmer for at least 2 hours. The longer, the better.
Step 11: Remove the bay leaf and discard it. Ladle into bowls and serve immediately.
Muriel Humphrey Beef Soup Recipe
- 1 Pound Boneless chuck roast
- 2 Tbsp Olive oil
- 1 Large onion
- 1 Bay leaf
- 1/2 Cup Beef stock
- 1/2 Cup Red wine
- 6 Garlic cloves
- 4 Celery stalks
- 3 Carrots
- Preheat oven.
- Heat olive oil in a large skillet.
- Season the meat with salt and pepper.
- Add meat and keep searing.
- Take all the meat from the pan.
- Set aside.
- Add the onions, carrots, celery, and garlic to the pan.
- Cook for 5 minutes.
- Add wine.
- Return meat to the pan.
- Boil the mixture.
- Remove the bay leaf and serve immediately.
This recipe is perfect for any family meal. It’s also a great way to get children excited about cooking. They’ll enjoy helping make it and eating it afterwards.
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