Whenever I make a beef soup, I love one that is hearty.  Lots of vegetables, with either quinoa or rice added to it.  I may have mentioned a while ago, that I could not find beef bones.  Well, finally I did!  What a difference.  I always love to roast the bones first before making the stock.  (sorry forgot to take pictures of this process)
6-8 beef joint bones
Olive oil
1 onion sliced, skin on
3 garlic cloves sliced
1 large stalk of celery
2 carrots, sliced into 3/4 inch pieces
1 large bay leaf
1 stem of fresh thyme
Preheat the oven to 350 degrees.  Add the beef bones to a roasting pan, add the roughly chopped onion, garlic,celery, carrots, and sprinkle with salt and pepper, then a good drizzle of olive oil tossing to coat.  Roast the bones and veggies for 45 minutes, tossing half way through cooking time.
Remove the pan from the oven, by now the bones and veggies should have a nice golden color, and you should see the marrow beginning to melt inside the bones.  Transfer the bones and roasted vegetables to a plate, then add some water to the roasting pan, to scrape up any of the caramelized goodness in the pan.
Heat up a stock pot on medium heat.  Add in the beef bones, water and roasted vegetables, and then just enough extra water to cover.  Then season with salt and pepper, and add in the herbs.  I also throw in another sliced carrot, and onion to this mix.  Bring to a simmer, and cover, simmering about 2 hours on low heat.  With a spoon remove any surface scum and discard.
After two hours, drain the soup through a colander, into a large bowl.  Once the bones have cooled, use a small spoon to scoop out the bone marrow...do not throw away!  There is goodness and healing in them thar bones!  Add the bone marrow to the stock and set aside.
Rest of the ingredients:
One 1 lb. inside round steak, about 3/4 inch in thickness
1/4 cup of good red wine or good sherry
soup stock
Olive oil
1/2 a large onion, minced
2 celery stalks chopped small
3 carrots, chopped small
one 28 oz. can of tomatoes, sliced into 1 inch pieces
6-8 crimini mushrooms, diced
1 large leek, rinsed, sliced in half then sliced again
about 1-2 cups shredded greens, we used Red Russian Kale
2 sprigs of fresh Thyme
2 large Bay Leaves
3/4 cup cooked Quinoa
Salt and Pepper to taste
about 1 cup of shredded, chopped Red Russian Kale
This came out of the garden from our fall plantings:
Heat up a stock pan on medium heat with a good drizzle of olive oil. Sear the steak, about 1-2 minutes per side.  It should be very rare, as it will finish cooking in the soup. Then transfer to a plate and set aside.
To the pot, add in another drizzle of olive oil, and the mushrooms, sauteing until golden.  Then add in the onion, leeks, carrots, celery, thyme and bay leaves - saute another five minutes.
Pour in the wine or sherry, tomatoes with the juice and the homemade beef stock, season with salt and pepper. Then add in the shredded Kale, stirring to combine.  Cover with a lid and simmer 20 minutes.
Slice up the steak, then cut into bite sized pieces.
Add in the cut up steak, and 3/4 cup cooked Quinoa, keep on a simmer for 5 more minutes, and serve hot.

Ina Gawne
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  1. That is one amazing looking soup! Love that photo with all the veggies and the herbs. I'm ready for some! Thanks for sharing step-by-step photos and reminding us about using the bones properly. 🙂

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April 14, 2011