Our Family Recipes

You know how left over BBQ steak is hard as a rock? This fixes that.

You will need*:

1 Tbsp olive oil
1 large onion rough chopped
3 medium carrots scrubbed and cut in rounds
1 fennel bulb rough chopped
4 cloves garlic minced
Handful of cherry tomatoes (or other chopped tomato)
Left over BBQ steak cut in chunks (I had about 2 c. worth and the picture above shows about the right size)
5 white pepper balls (whole)
2 cubes McCormack’s “All Vegetable” Beef Bouillon Cubes (Yes I know that sounds like an oxymoron but they don’t have any meat products in them)
4 c. water
1 Tbsp Worchestershire sauce
1 tsp each dried thyme and oregano
1 bay leaf

*There really are no soup rules. If you’ve got veggies about to go south in the fridge chop them up and add them to the saute.

1. In a heavy bottom soup pot heat oil and saute onion on medium for 3 minutes or until the onion starts to turn translucent.
2. Add carrots and fennel and saute another 3-5 minutes.
3. Add garlic and left over chopped steak, tomotoes and crumbled up bouillon cubes.
4. Add the  water (should cover everything – add more water if it doesn’t)
5. Add the Worchestershire, pepper balls, dried herbs and bay leaf. B
6. Bring to a bowl then reduce heat to a simmer and simmer for 1 hour.
7. Correct seasonings to your taste.
8. Serve with warm crusty bread.

This is even better the next day (and even better the day after…if there is any left).

Serves 6.