This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!—Julie Polakowski, West Allis, Wisconsin
Ingredients
- 1-1/4 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 4 medium onions, chopped
- 6 garlic cloves, minced
- 2 teaspoons paprika
- 1/2 teaspoon caraway seeds, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, optional
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 2 cups cubed peeled potatoes
- 2 cups sliced carrots
- 2 cups cubed peeled rutabagas
- 2 cans (28 ounces each) diced tomatoes, undrained
- 1 large sweet red pepper, chopped
- Sour cream, optional
Directions
- In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer.
- Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
- Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.
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