In Traditional Chinese Medicine we believe some foods are ‘blood builders’ which make them ideal for certain body types, situations and times of year. With that theory in mind this soup is the ultimate “blood builder” to nourish and support you during the Fall & Winter seasons. It’s no wonder we intuitively crave certain foods as the temperatures start to dip. This soup is famously easy to make and absolutely delicious.
- 3 pounds boneless beef chuck*, cut into 1.5 inch pieces
- 3 tablespoons of avocado oil
- 2 yellow onions, cut into 1 inch chunks
- 7 garlic cloves, peeled and smashed
- 2 tablespoons of balsamic vinegear
- 1 1/2 tablespoons of tomato paste
- 1/4 cup of all purpose flour
- 2 cups of red wine
- 4 cups of beef broth
- 1 bay leaf
- 1/2 teaspoon dried tyme
- 1 teaspoon of coconut sugar (optional)
- 4 large carrots, peeled and cut into 1 inch chunks
- 1 pound of yellow potatoes cut into 1 inch chunks
If you’re going to consume meat please make sure your meat has been pasture raised and finished. I purchase through Moink (click here for $20 off) and love it. Any boneless cut will do for this recipe. You can also use stew meat as it will become tender with the lengthy simmer time.
- In a large stock pot heat 1 tablespoon of the oil over medium-high heat until hot. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (Do not crowd the pan as it will prevent the meat from getting a good sear). Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
- Add the tomato paste and cook for another minute.
- Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
- Add the wine, beef broth, bay leaf, thyme, and sugar if using. Stir with a wooden spoon to loosen any stuck pieces from the bottom of the pan and bring to a boil. Add the carrots and potatoes.
- Reduce to low and continue to cook for 2 hours. Serve with crusty sourdough bread and enjoy!
Recipe adapted from Once Upon a Chef
Photo by Canva