Steak and Two Potato Soup
- 1.5 lbs. lean boneless round steak, cut into 1 inch pieces
- 1/4 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp vegetable oil
- 2 celery ribs, sliced
- 1 med. onion, chopped
- 3 large cloves garlic, minced
- 3 cups chick or beef broth
- 3 potatoes, cut into 3/4 inch cubes (about 1.25 lbs)
- 1 med. sweet potato, peeled an cut into 3/4 inch cubes (about 8 oz.)
- 2 tbsp flour
- 1/2 cup whipping cream (light cream or half and half will do as well)
- 1.5 cups (6 oz.) shredded sharp cheddar cheese
- 1 tbsp parsley (optional)
- 1 tbsp chives (optional)
- ground pepper
Sprinkle beef with salt and pepper, brown beef in batches in hot oil in a dutch oven over med-high heat. Remove beef from pan, set aside. Add celery and onion to pan, saute 5 min. Add garlic, saute 30 seconds. Return beef to pan, add broth and 1.25 cups water. Bring to boil, cover, reduce hear, and simmer 1 hour. Add potatoes to pan, cook, covered 10 minutes. Add sweet potatoes to pan, cook 20 minutes or until beef and potatoes are tender. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually add to meat mixture, cook 5 minutes. Stir in cream, cook 5 more minutes. Stir in cheese and if desired, herbs. Cook 1 minute or until cheese melts. Sprinkle each serving with ground pepper just before serving.