This soup is even better the next day. Be aware, though,that the wild rice may soak up much of the liquid.Simply add more stock or water when reheating,before serving.
- 2 Tbsp oil -
- 1 lb stewing beef, cut into ½-inch pieces -
- 1 onion, chopped -
- 2 cloves garlic, minced -
- 2 carrots, coarsely chopped -
- 1 stalk celery, chopped -
- 1 tsp dried oregano -
- ¾ tsp salt -
- ½ tsp pepper -
- 1 cup diced tomatoes, mashed -
- ¼ cup red wine vinegar or red wine -
- 2 Tbsp tomato paste -
- 6 cups chicken stock -
- 2 cups cubed Hubbard Squash -
- 1 cup cubed diced turnip -
- 1 cup wild rice -
1. In a Dutch oven set over medium-high flame, heat oil. In batches, brown beef on all sides, transferring beef to plate as browned.
2. Reduce flame to medium. Add onion, garlic, carrots, celery, oregano, salt, and pepper. Cook, stirring, for about 5 minutes or until vegetables are softened.
3. Add tomatoes and vinegar, stirring to scrape up browned bits on bottom of pan. Bring to boil. Boil gently for about 5 minutes or until reduced by half.
4. Stir in tomato paste until well coated. Add stock, squash, turnip, and rice. Bring to a boil.
5. Add beef and any accumulated juices. Reduce flame and simmer, covered, stirring occasionally, for 60–70 minutes or until rice and beef are tender.