Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- 6 (14-ounce) cans beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups (about 11 ounces) lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
Directions
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
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By pileslaundry
on February 07, 2012
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I give it a 3 as is. I made some changes and my husband loves it. Many of the reviews give it a 5 but they changed it so much, then it is not a 5. I cut the liquid way down, I used 2 knorr home style tubs which is 7 cups stock and I used 1 14oz can diced to mates drained. I used about 3/4 cup of lentils and that was still plenty. I do not like a lot of fresh rosemary so I used 1 tbspoon Italian seasoning instead and 2 teaspoons minched garlic instead of 6 chopped cloves. Overall it's a good base and I would make my version again. I think the original is way too much for 6 servings btw. I have quite a bit evenafter cutting the liquids down.
By naomiburrows_389295
Los Angeles, CA
on February 04, 2012
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I've used this recipe ever since I first saw Giada make it, except I use barley as my husband doesn't like lentils. It always comes out great, and everyone (all 7 of us love it!
By mdaluvsfoodnetwork
on January 17, 2012
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This soup is fantastic!! I made it tonight for the 1st time and the 3 of us just kept eating -- barely enough left for lunch tomorrow :
I added approx. 10 cups of broth. I had to use veggie broth for half of it(ran out of beef and I had to sub dried parsley. It still tasted amazing. Thank you Giada.
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