Ingredients
2ozunsalted butter
1lbbeef chuck,or bottom round, cut into cubes
2medium onions,finely chopped
3small carrots,peeled and diced
4celery stalks,finely chopped
4tbspall-purpose flour
10cupsbeef stock
½tspfresh thyme
½tspfresh tarragon,chopped
1bay leaf
½tspsalt
¼tspground black pepper
Preparation
To a heavy saucepan add the butter over medium heat.
Add the meat and cook until it starts to brown. Add the vegetables and cook until the vegetables soften.
Sprinkle in the flour and mix well to cook the flour a little.
Slowly pour in the stock while stirring and add the thyme, tarragon, bay leaf, salt and pepper.
Cover and simmer for 2 hours until the meat is tender.
Blend ⅓ of the soup, keeping some of the beef chunks and carrots for texture.
Return the soup to the pan and taste for seasoning. Serve warm.
