This recipe is from the 2013 Milk Almanac. Combine Canadian beef and root vegetables for a mouth-watering, slow-cooker dish. They are made in bulk on the weekends, when you have more time to cook, then enough to reheat on a weekday evening for a meal in 15 minutes or less.
°2 tbsp. (30 ml) butter
°4 carrots cut into small pieces
°4 celery sticks, cut into large pieces
°2 chopped onions
°2 tbsp. (10 ml) dried thyme
°1 c. (5 ml) dried rosemary
°Salt and Pepper
°3 pounds (1.5 kg) cooked beef, cut into 2.5 cm pieces
°4° cups (1 liter) low-sodium beef broth
°1/4 cup (60 ml) tomato paste
°2 tbsp. (30 ml) red wine vinegar or balsamic vinegar
°1/4 cup (60 ml) all-purpose flour
°2 cups (500 ml) divided milk
°2 pounds (1 kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces
°Horseradish to Store Dijon mustard or steak sauce ()
In a large saucepan, melt the butter over medium-high heat. Saute carrots, celery, onion, thyme, and rosemary, 1/4 tsp. (2 ml) salt and 1/2 tsp. (2 m) pepper, about 10 minutes, or until onion is softened.Stir in the beef, and stir until well combined and the pieces are separated.
Add the broth, tomato paste and vinegar. Bring to a boil, scraping skillet to break up any small pieces. Reduce heat to medium-low, cover and simmer, stirring constantly, for 45 minutes or until meat begins to soften.
In a microwave-safe saucepan or measuring cup, heat 1 1/2 cups (375 ml) of milk over medium heat, on the stovetop or on medium (50%) in the microwave, until heated through with steam. Whisk the flour with the rest of the cold milk.
Uncover the soup, increase the heat to medium and stir with the potatoes. Mix the flour mixture, then the hot milk and mix well. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until beef and potatoes are tender.
Season with salt and pepper to taste (up to ½ teaspoon). Add mustard, horseradish, or steak sauce to each serving, if desired.