Kharcho-Inspired Beef Soup

Ingredients

• Beef, chuck for stew, separable lean and fat, select, raw

  48 oz or 1.36kg

• Salt

  Table

  3 tsp or 18g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• Water

  Plain, clean water

  4 cup or 947g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Coriander seed

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Garlic

  Raw

  2 clove or 6g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parsley

  Raw

  4 tbsp or 15g

• Dill

  Fresh

  4 tbsp or 2g

Directions

1. Season the beef with salt. Heat a Dutch oven or soup pot over medium-high heat and add half of the olive oil. Once hot, brown the beef in two batches, then remove and set aside.
2. In the same pot, add the chopped onion and celery with additional oil if needed. Sauté for 5 minutes until softened.
3. Add the canned tomatoes with juice, broth, water, bay leaves, and the browned beef. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until the beef is tender.
4. Stir in rice, lemon juice, pressed garlic cloves, coriander, and paprika. Cover and simmer for 20 minutes until the rice is tender.
5. Remove from heat and stir in fresh chopped parsley and dill. Cover and let sit off the heat for another 10 minutes before serving.
6. Season with salt and pepper to taste and serve.