@kentuckygoddess: 🍂 From My Country Kitchen: Rustic Harvest Beef & Mushroom Soup 🍂 There’s something about October that makes me want to slow down, put a big pot on the stove, and let supper take its time. When the air turns chilly and the leaves start falling, I think about the kind of meals that bring everyone to the table without needing anything fancy. Just simple ingredients, a warm kitchen, and something hearty simmering away while the day winds down. This beef and mushroom soup is one of those meals. Tender beef, potatoes, carrots, earthy mushrooms, and herbs come together in a rich broth that tastes like it’s been cooking all afternoon. Serve it with a thick slice of homemade bread, and you’ve got the kind of supper that makes a house feel like home. ❤️ 🍲 Rustic Harvest Beef & Mushroom Soup Ingredients * 1½ lbs beef stew meat, cut into bite-sized pieces * 1 lb baby potatoes, halved or quartered * 8 oz mushrooms, sliced * 3 carrots, sliced * 1 medium onion, diced * 3 cloves garlic, minced * 6 cups beef broth * 2 tbsp tomato paste * 1 tbsp Worcestershire sauce * 1 tsp dried thyme * ½ tsp dried rosemary * 2 tbsp olive oil * 2 tbsp flour * Salt and black pepper, to taste * 1 cup frozen peas * 1 tbsp butter, optional * Fresh parsley, optional Directions 1. Heat olive oil in a large Dutch oven or soup pot. Season the beef with salt and pepper, then brown it in batches. Don’t crowd the pot. 2. Add the onion and mushrooms. Cook for 5–7 minutes until softened and the mushrooms begin to brown. 3. Stir in the garlic, tomato paste, thyme, rosemary, and flour. Cook for 1 minute. 4. Slowly pour in the beef broth, scraping up those flavorful browned bits from the bottom. Stir in the Worcestershire sauce. 5. Add the carrots and potatoes. Bring to a gentle boil, then reduce the heat, cover, and simmer for about 1½–2 hours, or until the beef is fork-tender and the potatoes are cooked through. 6. Stir in the peas during the last 5 minutes. Taste and adjust the seasoning. For a richer finish, stir in the optional butter. 7. Sprinkle with fresh parsley and serve hot with crusty bread. 🌿 My kitchen tip: Don’t rush browning the beef or mushrooms. Those golden-brown bits are where so much of the deep, savory flavor comes from. If the soup gets thicker than you like, add a splash of broth. If you want it thicker, mash a few potato pieces right into the soup. And remember, soup is one of those beautiful meals that often tastes even better the next day, after all those flavors have had time to get acquainted. 🍁 Tell me, are you a crusty homemade bread with your soup kind of person, or do you prefer a pan of warm cornbread on the side? #creatorsearchinsights #worththesearch #CityTasteTest #cookwithme

Maryana (Марʼяна)

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Region: US

Sunday 11 October 2026 21:14:06 GMT