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Summer Beef and Vegetable Soup with Lemon and Thyme

Summer Beef and Vegetable Soup with Lemon and Thyme

A light and flavorful soup of braised beef chuck and aromatic summer vegetables in a fragrant tomato-studded broth, brightened with lemon and thyme gremolata.

What You'll Need

Recipe Ingredients
¼ cup Oil, canola, or vegetable
10 lbs. Beef-chuck, cubes, ½”
1 cup Tomato, paste
  Garlic, fresh, minced, fine
2 cups Wine, white
6 gal. Water
2 ea. Custom Culinary® True Foundations™ Liquid Beef Stock Concentrate (32 oz.)
4 cups Tomatoes, whole, canned, crushed
2 cups Potatoes, large dice
2 cups Barley, pearled
4 cups Celery, large dice
2 cups Carrots, peeled, large dice
4 cups Onions, peeled, large dice
¼ cups Thyme, leaves, fresh, chopped
½ cup Parsley, Italian, chopped, finely
¼ cup Lemon zest, fresh
PREPARATION

  1. Preheat a 10-gallon stock pot or tilt skillet over high heat for 2-4 minute or until the surface is hot enough to sear the beef.   
  2. Add the oil and the beef.
  3. Carefully and evenly brown the beef for 5-10 minutes or until the cubes are golden brown on all sides.
  4. Next lower the heat to medium-low and add tomato paste and garlic.
  5. Cook the additions in the hot oil for 1-2 minutes to release the flavors into the pan.      
  6. Add the wine and stir while using the spoon or paddle to gently scrape the bottom of the pan to remove the flavorful fond.
  7. Reduce the liquid by half.          
  8. Add the water, beef stock concentrate, tomatoes, potatoes, barley, aromatic vegetables, and the fresh herbs and cook until the beef is tender, and the barley is soft. 
  9. Taste for final seasonings. If the soup needs more salt, feel free to carefully use a few squirts of Custom Culinary® True Foundations™ Liquid Beef Stock Concentrate for flavor on demand.
  10. To serve, ladle 8 ounces of soup into a service bowl.