Chicken-Soup-Esque Beef Stew

Two of my favorite things are a matzo ball soup doused in fresh herbs and a hearty mega-comforting beef stew, so why not combine them into one perfect stew? This recipe uses leftover Wine Drunk Short Ribs, but any slow-cooked and tender meat will do!

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INGREDIENTS:

• ½ cup olive oil

• 1 yellow onion, chopped

• 2 carrots, chopped

• 2 large Yukon gold potatoes, cut into ½ inch cubes

• 1 stalk of celery, chopped

• 1 teaspoon salt

• 2 ½ cups beef broth

• 1 teaspoon Worcestershire 

• 2 cups cubed leftover short rib meat

• 1 cup peas (optional)

• 2 tablespoons chopped parsley

• 2 tablespoons chopped dill 

• 1 teaspoon rosemary

• Flakey sea salt (for finishing)

• Pepper (for finishing)

LET’S COOK:

1. In a dutch oven or sturdy pot, heat the olive oil over a medium heat

2. Once the oil is warm add in the onion, celery, and carrot with a nice pinch of salt

3. Stir and cook until the onions are translucent and the mixture smells fragrant about 5 minutes

4. Add in the potatoes with another generous pinch of salt

5. Stir and cook for another 5 minutes, just to make sure all the vegetables get a nice coating of oil, if anything seems dry, add another tablespoon of oil

6. Add in the broth, Worcestershire, and any leftover salt from the original teaspoon

7. Turn the heat up to a high and bring mixture to a boil, reduce heat to a medium and cook until potatoes are tender and liquid has slightly reduced

8. Stir vigorously to thicken the soup utilizing the starch from the potatoes

9. Add in the peas and short rib and cook long enough just to heat through about 5 more minutes

10. Season with extra salt to taste

11. In a small bowl combine all the herbs with a healthy grind of pepper and flaky sea salt

12. Top each portion of stew with a generous sprinkling of the herb and salt mixture

[SERVES 4]

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