Beef Buckwheat Soup with Idaho® Potatoes and Broccoli
This is a hearty dinner soup, almost a stew, with plenty of meat and potatoes, carrots, mushrooms and buckwheat in a rich, flavorful mushroom broth.
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- 2 pounds of stewing beef, such as chuck, cut into 1˝ pieces
- 2 tablespoons canola oil
- Kosher salt
- fresh ground black pepper
- 10 ounces of white button mushrooms, thinly sliced
- 6 ounces of shiitake mushrooms, stems removed, thinly sliced
- 1 large yellow onion, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons minced garlic (about 6 large cloves)
- 12-16 cups low-sodium chicken broth
- 3 carrots, peeled and cut into ¼˝ rounds
- 2 teaspoons dried thyme
- 2 bay leaves
- 1½ pounds yellow flesh Idaho® potatoes, scrubbed cut into 1˝ pieces
- 1 cup kasha (toasted buckwheat groats)
- 1 broccoli crown, cut into small florets
- Season beef generously with salt and pepper. In a large heavy pot, heat oil over medium-high heat until hot. Add half the beef and sauté, turning occasionally, until brown on all sides, about five minutes. Transfer to a plate and repeat with remaining beef. Remove beef from the pot and set aside.
- Add mushrooms, onions and celery to the pot. Cook, tossing occasionally, until the liquid released by the mushrooms has evaporated and the vegetables just start to brown, about 7 minutes. Add garlic and cook, stirring, for 1 minute.
- Return beef to the pot. Add 12 cups of chicken broth, carrots, thyme, bay leaves, 1½ teaspoons salt and ½ teaspoon pepper. Bring to a boil. Lower to a simmer and cook, uncovered, for 1 hour and 45 minutes.
- Add potatoes and buckwheat. Turn the heat up and bring the soup to a boil. Turn it back down to a simmer and cook for 20 minutes.
- Add the broccoli and simmer for 5-10 minutes more. If you want to thin the soup, add more chicken broth and heat through. Season soup to taste with salt and pepper. Ladle into bowls and serve hot.