Beef Soup (Kharcho

• Gluten free

• Meat

  • 3 lb Beef stew meat

• Produce

  • 2 Bay leaves, dry
  • 2 Celery, ribs
  • 1/4 cup Dill, Fresh
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1/4 cup Parsley, fresh
  • 1 28 oz can Tomatoes

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup White rice

• Baking & Spices

  • 1 tsp Coriander seeds, ground
  • 1 tsp Paprika, smoked
  • 3 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, light

Found on natashaskitchen.com

Description

Ingredients

• 3 lb beef stew meat
• 3 tsp salt
• 4 Tbsp light olive oil (or any cooking oil), divided
• 1 medium onion, chopped
• 2 celery ribs, finely chopped
• 4 cups beef broth + 4 cup filtered water
• 28 oz can diced tomatoes
• 2 dry bay leaves
• 1 tsp ground coriander seeds
• 1 tsp smoked paprika
• 2 garlic cloves, pressed
• ½ cup uncooked white rice (I used Jasmine)
• 2 Tbsp fresh lemon juice (from 1 medium lemon)
• ¼ cup fresh parsley, chopped, plus more to serve
• ¼ cup fresh dill, chopped, plus more to serve

Directions

• Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Dont worry about cooking it through.
• Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
• Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1½ to 2 hours or until beef is tender.
• Add ½ cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
• Remove from heat and add ¼ cup parsley and ¼ cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.