Chef Rudo Kandiero
There is a particular kind of magic that settles over a kitchen when the holiday season takes hold. To cook for the holidays is to engage in a silent act of devotion.
As we step up to the stove this season, let us savour not just the recipes, but the stories, laughter and togetherness folded into every step.
This week, we have a delicious onion, beef and potato soup recipe.
Ingredients
One (450g) beef chuck, cut into bite-sized chunks;
Three medium yellow onions, thinly sliced;
Three medium potatoes, peeled and cut into chunks;
Two tablespoons olive oil;
Two tablespoons butter;
Four cloves garlic, minced;
Five cups beef broth;
One tablespoon Worcestershire sauce;One teaspoon fresh thyme leaves (or half teaspoon dried);
One bay leaf
Half teaspoon black pepper;
Salt, to taste
Method
1. Heat the olive oil in a large pot over medium-high heat.
Brown the beef in batches for five to seven minutes, then remove and set aside.
2. Lower the heat to medium-low. Add the butter and onions to the same pot.
Cook for 25 to 35 minutes, stirring occasionally, until the onions are soft and deeply golden.
3. Add the garlic and cook for one minute until fragrant.
4. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaf and black pepper.
Stir, scraping up the browned bits from the bottom of the pot.
5. Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 60 to 90 minutes until the beef is nearly tender.
6. Add the potatoes and simmer for another 20 to 25 minutes until the beef is fork-tender and the potatoes are soft.
7. Remove the bay leaf, taste and season with salt as needed.
Simmer uncovered for five to 10 minutes longer if you prefer a slightly richer broth. Serve hot.
Chef’s Tip:
Do not rush the onions. Slowly caramelising them to a deep golden brown gives the broth a rich, natural onion flavour without needing cream or flour.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero).
