Beef Fusilli Pasta Soup

Ingredients:

Soup

2-3 tablespoons olive oil

2 lbs. stew meat

¼ cup flour

½ cup dry red wine

3 Tbsp butter

1 yellow onion, diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic

1 tablespoon Worcestershire sauce

1 bay leaf

7 cups beef broth

1 cup chicken broth, or more beef broth

2 cups Garofalo fusilli pasta

Parsley, to garnish

Meat Seasoning

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic salt

½ teaspoon celery salt

½ teaspoon onion powder

Soup Seasoning

1 teaspoon mustard powder

½ teaspoon dried thyme

½ teaspoon dried rosemary

Instructions:

Prepare the Beef

Step 1:

Cut meat into 1-inch cubes, discard any large pieces of fat.

Fat marbleized into the meat is fine.

Sprinkle with meat seasonings.

Toss to coat.

Sprinkle with flour and toss again.

Step 2:

Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat.

Add the beef in batches, don’t overcrowd the pan.

Brown on each side for 45 seconds.

Add more oil as needed.

Transfer to a plate.

The middle should still be red/cold.

Make the Soup

Step 1:

Add the wine to the soup pot and set heat to medium.

Use a silicone spatula to “clean” the bottom and sides of the pan.

Let it reduce by half, 4-5 minutes.

Step 2:

Add the butter, onions, carrots, and celery and soften for 5 minutes.

Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes.

Add the beef broth, chicken broth, and bay leaf.

Bring to a boil, then reduce to a simmer.

Step 3:

Add the seared beef along with any juices from the plate.

Cover partially and let it bubble very gently over medium heat for 1 hour.

This will cook the meat slowly, keeping it tender.

It will also concentrate the broth.

Stir it occasionally as it cooks and decrease heat if it starts to boil.

Step 4:

Add the cooked noodles to serving bowls and ladle the soup on top.

Garnish with parsley and serve!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta instead of fusilli?

Yes, you can use a different type of pasta if you prefer.

Penne, rotini, or farfalle would work well in this soup.

Just adjust the cooking time according to the pasta shape you choose.

Can I omit the wine from the recipe?

Yes, if you prefer not to use wine, you can simply omit it from the recipe.

You can substitute with additional beef broth for flavor, or you can add a splash of balsamic vinegar for acidity.

How do I know when the stew meat is properly browned?

The stew meat should be browned on all sides, creating a rich, caramelized crust.

It’s important not to overcrowd the pan to ensure proper browning.

The middle of the meat may still be red or cold when transferring to a plate; this is normal as the meat will continue cooking in the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time.

In fact, soups often taste even better the next day as the flavors have had time to meld.

Store the cooled soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove before serving.

Can I freeze leftovers of this soup?

Yes, you can freeze leftovers of this soup for later enjoyment.

Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags.

Freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating on the stove.

Can I use a different cut of beef for this soup?

Yes, you can use other cuts of beef suitable for stewing, such as chuck roast or beef brisket.

Just ensure to cut them into bite-sized cubes for even cooking.

Is it necessary to brown the beef before adding it to the soup?

Browning the beef helps develop flavor through caramelization and adds richness to the soup.

It also helps seal in juices.

While it’s not strictly necessary, it enhances the overall taste of the dish.

Can I substitute the dry red wine with something else?

Yes, if you prefer not to use wine, you can substitute it with beef broth or a combination of beef broth and a splash of vinegar for acidity.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the meat and using vegetable broth instead of beef and chicken broth.

You can also add extra vegetables or beans for protein.

How long should I simmer the soup for optimal flavor?

Simmering the soup for at least 1 hour allows the flavors to meld and develop fully.

This also ensures that the beef becomes tender and the soup reaches its desired consistency.

Can I use fresh herbs instead of dried ones?

Yes, you can substitute fresh herbs for dried ones.

Use about three times the amount of fresh herbs as the recipe calls for dried, as fresh herbs have a milder flavor.

How can I adjust the thickness of the soup?

If you prefer a thicker soup, you can mix additional flour with water to make a slurry and stir it into the soup during simmering.

Alternatively, you can simmer the soup uncovered for longer to reduce and thicken it naturally.

How can I adjust the seasoning to my taste preferences?

Feel free to adjust the seasoning according to your taste preferences.

Taste the soup as it cooks and add more salt, pepper, or other seasonings as needed.

Remember, it’s easier to add seasoning than to remove it, so start with less and add more as desired.