Mark's Cookery: Lazy Beef Vegetable Soup

2 Tbs. Olive oil

1 1/4 lb. Beef, Chuck Steak, 1 inch cubes

1 lb. Beef, Chuck Short Ribs

1 med. Onion, diced

2 clove Garlic, minced

1/2 c. Red wine

1 Tbs. Black Pepper, ground

29 oz. Mixed Vegetables, can

15 oz. Green Beans, can, cut

15 oz. Turnip Greens, can

15 oz. Stewed Tomatoes, can, sliced

48 oz. Vegetable Juice

3 Bay leaves, whole

2 Tbs. Thyme, dried

1 Tbs. Rosemary leaves, whole

1 Habanero chile, whole (optional)

I call this "Lazy" because it is minimal prep time and I use a 10 cup pressure cooker. You can use a regular stock pot but cook time is at least 4 times longer.

Heat oil in your pot on med-high. It is ready when you see the surface shimmer. Sear the meat in small batches to avoid crowding the pot. This keeps the temperature hot and allows steam to escape so a nice brown crust develops faster. When searing meat it will tell you when it is ready to be turned. Tug gently on the meat if it releases easily from the pot it is ready to be turned, if it fights you, then let it sit awhile longer till it is ready. Place the seared meat in a dish and set aside.

Reduce the heat to medium and saute the onions, with a large pinch of salt, till translucent and lightly caramelized. Add the garlic and stir till fragrant then add the wine to the pot to deglaze. Be sure to scrape up all the goodness stuck to the pot, this is a lot of flavor!

Return the meat to the pan with the black pepper and toss to combine. Drain and retain the liquid from the 3 cans of vegetables. Add all vegetables including the undrained stewed tomatoes to the pot. Add the vegetable juice til covered, if desired add some of the retained liquid to make more soup. I do not add much salt to this recipe because the canned vegetables contain so much. If you use low or no salt/sodium varieties you can adjust the salt to your own taste. Add the rosemary, thyme and bay leaves to the pot and stir. The habanero adds a nice flavor to the soup. If you leave it whole it adds only a little heat, If you slice it open and remove the seeds, you will have more heat and if you want a lot of heat dice it! Hint- tie the pepper in a cheese cloth or place it in a tea ball so it can easily be removed before serving.

I cover pot and cook. The pressure cooker was set to high heat and pressure. After it came up to pressure it cooked for 35 minutes. Always follow you manufactures instructions and recommendations. For a regular stove top stock pot bring soup to a boil then cover and reduce heat to low and simmer. Stir occasionally and add more liquid if needed. Cook till meat is fall apart tender, about 2 hours. When done remember to remove the pepper and all bay leaves!