This is an easy dish that you can make a lot of simple variations of. Last Friday I was planning to make this in the crockpot in the morning and let it cook all day, but I woke up late so I just made it in a pot on the stove for dinner that evening after work. Either way, it’s a delicious meal.
Salt and Pepper
Marsala Cooking Wine
This couldn’t be easier. If you’re just making it in the crockpot, just dump the ingredients in come back tonight and eat the delicious soup. If you’re making it on the stove you can add a few more steps for a more nuanced dish, but you’re not going to go far wrong starting with these basic steps.
If you are making it on the stove, I’d slow down and do things in steps.
OPTIONAL STEP : Sweat some minced garlic in a pot with some olive oil for a few minutes then add a small amount of the marsala cooking wine and worcestershire sauce to the pot over medium heat and allow that to reduce slightly.
STEP 1 : Add peppers and onions together in the pot with the beef broth. Allow that to cook over medium heat for a few minutes and reduce slightly.
OPTIONAL STEP : Add mushrooms to pot.
STEP 2 : Add beef to pot (cubed or stripped).
OPTIONAL STEP : Add broccoli to pot.
Like I said, this is super easy. As you cook it more you’ll find different ways to spin this dish. Sometimes I cook the liquid down more to the thickness of a sauce. Sometimes we don’t want to wait and we eat it as steak soup. The more you make the dish the more you’ll find your own nuances. If I add broccoli to this dish, it’s usually the thicker version and I add it late in the cooking process. You want it to get warm and absorb the flavor of the dish without it falling apart.
The basic architecture of this dish applies to a lot of different things you can make. Liquid+Protein+Vegetable is a pretty simple formula. I’ll post some other soups I make that share this similar basic structure, but for now give this one a try. And if you have some adjustments to this recipe that you like feel free to add them in the comments below!