Beef Ragout

Directions

1. Sauté beef, onions and minced garlic approximately 25 to 30 minutes stirring as needed. Monitoring moisture evaporation to avoid burning.
2. Season with 1 tbsp salt and add 2 to 3 cups of water and simmer an additional 20 minutes until meat softens, cover and set aside. I keep it simmering for however long it takes for meat to be tender. Sometimes it takes longer than estimated times…
3. In separate pan, heat 1/4 oil and sauté 3 cups diced carrots, 3 cups diced celery, 1/2 red and 1/2 green pepper minced (approximately 1 cup minced peppers total) 4-5 cups sliced mushrooms for approximately 10-13 minutes.
4. Add sautéed/simmering beef, diced potatoes/water and 10 cups water to sautéing vegetables, bring to a boil and then back heat down to a steady simmer.
5. Add 1 cup sour cream to soup, occasionally stirring soup until potatoes are softened… Approx 20 minutes.
6. To make rue, to thicken the soup,heat 1/8-1/4 cup oil in separate clean pot. Add 1/3 cup wondra flour and stir and toast flour.
7. Remove pot from heat and add approx 7 cups of broth from soup, stirring quickly and efficiently with a whisk to incorporate flour into broth smoothly and avoid clumping. Scrape flour from edges of pot and stirring till all rue is incorporated into the broth and broth is like gravy.
8. Carefully pour thickened broth back into soup and stir it thoroughly into soup.
9. Taste broth and add additional salt for desired flavor.
10. Add 5 cups broccoli florets, zucchini/crook neck squash combo, asparagus bites, stir and allow to simmer only another couple minutes. Turn off heat and let set for about 5 minutes stirring occasionally.
11. Taste broth, adjusting salt as needed and scoop into mason jars, cap and cool in sink filled with cold water as quickly as possible to reduce softening of vegetables. It is really nice when the broccoli, zucchini and asparagus retain a little bit of a crunch factor. Refrigerate and enjoy!!