Boozy Beef Soup

Soup is always on the menu at my house, but when the weather is crazy and feels more like fall than spring, it really hits the spot. This Boozy Beef Soup gets a punch of flavor from a zippy Great Lakes IPA. Packed full of veggies, it's a tasty recipe any time of year.

This hearty soup is loaded with all kinds of veggies and is easily customized to include whatever you have on hand. Zucchini or butternut squash cubes are great additions. If tomatoes are in season, definitely use those instead of canned. 

While you may be tempted to use a whole beer, don't do it. The IPA bitterness can easily overwhelm the soup if you add too much. 

The quinoa adds protein and thickens the broth slightly. Add more for a thicker stew like consistency.

Boozy Beef Soup

Ingredients:

1 lb lean beef stew meat, cut into small pieces
2 large sweet onions, chopped
2 cloves garlic, minced
2 parsnips, sliced
6 carrots, sliced
2 medium potatoes, cubed
1 large sweet potato, in larger cubes than the potatoes because they cook faster
3 stalks celery, sliced thick
2 c. finely chopped kale
1 c. frozen peas
1 c. frozen corn
8 c. beef bone broth or stock
2 14 oz cans of chopped tomatoes
1 fresh or frozen hatch chile, roughly chopped (or poblano)
1/2 c. Great Lakes IPA
1/2 c. uncooked quinoa
2 t. salt
1 t. Trader Joes Umami Seasoning

Seasoning Mix:

2 T. Adobo seasoning
1 T garlic granules
1 t. freshly ground pepper
2 T flour*

Mix the Seasoning Mix ingredients in a large bowl, then toss with the beef cubes, coating evenly. Heat a splash of good extra virgin olive oil in a very large heavy pot. Add the floured beef and minced garlic. Toss and cook until all sides of the beef cubes are browned. Add half of the chopped onions, beef broth, salt and Umami Seasoning. Cook over low heat. After about 20 minutes, add Great Lakes IPA and stir well. Continue cooking until meat is tender, stirring occasionally.

Add all of the veggies except for the peas and corn. Stir in quinoa. Cook until veggies are tender but not mushy.

When veggies are done, add peas and corn. Cook briefly until heated through. Garnish with chopped cilantro or parsley. 

I love to serve this with buttered toast or corn bread. 

* You can make this gluten-free by omitting the flour. 

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