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 leaf

  Dried

  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. Pat the beef dry and season all over with some of the salt. Heat a Dutch oven over medium-high with half of the olive oil, then brown the beef in two batches until well seared; transfer to a plate.
2. Add the remaining oil to the pot. Stir in the chopped onion and finely chopped celery and cook, stirring, until softened and lightly golden, about 5 minutes.
3. Pour in the diced tomatoes with their juice, beef broth, and water. Add the bay leaves and return the browned beef (and any juices) to the pot. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the beef is very tender, 1.5 to 2 hours.
4. Stir in the rice, lemon juice, pressed garlic, ground coriander, and smoked paprika. Cover and simmer until the rice is tender, about 20 minutes.
5. Remove from the heat and stir in the chopped parsley and dill. Cover and let stand off heat for 10 minutes to meld flavors.
6. Taste and adjust seasoning with additional salt and freshly ground black pepper, then serve hot.