1/4 cup vegetable oil
1 1/4 pounds stewing beef, cut in 1 –
6 garlic lobes, chop
8 cups beef broth or canned beef stock
2 tablespoons of tomato paste
1 tablespoon of sugar
1 tablespoon of dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds peeled and chopped potatoes
To cut 1/2 inch (about 7 cups)
1 large chopped onion
2 cups 1/2 inch peeled islands
2 teaspoons fresh parsley, chopped
Heat the oil in a large heavy saucepan over medium to high density. Add meat and sauté until browned on all sides, about 5 minutes. Add the garlic and sauté for 1 moment. Add the meat broth, tomato gum, sugar, thyme, Worcestershire sauce and starter leaves.
Mix for uniformity. Bring the mixture into a bubble. Reduce heat to medium-low, then at this point cover and bake for 60 minutes, stirring occasionally.
At this time, we smooth in another voluminous bowl of medium density. Add potatoes, onions and carrots. Fry vegetables until cool, about 20 minutes. Add the vegetables to the meat stew. Reveal soup until vegetables and burgers are exceptionally tender, about 40 minutes.
Get rid of straight leaves. Tilted container and a spoonful of fat. (may be ready for 2 days ahead. Slightly cool. Check out the fridge until cool, then cover and let cool. Bring to soup before serving.) Transfer soup to serving bowl. Sprinkle with parsley and serve.