Soup is one of our favorite meals. We love the flexibility it offers, as our fridge is always filled with a variety of vegetables from local farms. Soup allows us to get creative in the kitchen and mix and match combinations. This soup is one of our favorites. With their earthy flavor, the mushrooms add the perfect richness and depth.
½ cup/120 g shallots, chopped
2 tbsp/30 g ghee
1 ½ lb/455 g beef stew meat, cut into 1-inch/2-cm chunks
1 ½ cups/115 g shitake mushrooms, stems removed, chopped
1 carrot, peeled and diced
4 cloves garlic, minced
2 tomatoes, peeled and chopped
4 cups/950 ml Beef Broth
1 tsp/5 g sea salt
½ tsp pepper
½ tsp red pepper flakes
1 bunch curly kale, stems removed and leaves chopped
1 tbsp/15 ml coconut aminos
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add ghee and shallots, and lightly sauté shallots until translucent, 5 to 7 minutes. Add the meat, stir and brown it on all sides, about 5 minutes. Set aside.
Add more ghee if needed. Add the chopped shitake mushrooms and cook for 3 to 5 minutes or until mushrooms are browned. Add carrots and garlic and sauté until fragrant, 1 to 2 minutes. Add tomatoes, beef broth, browned beef, salt, pepper and red pepper flakes. Bring to a simmer, then lower heat and cook for 30 minutes or until meat and vegetables are tender. Add kale and coconut aminos and cook for an additional 10 minutes or until kale is tender. Adjust salt and pepper to taste and serve!