Beaumont Signature Steak Soup
KANSAS! Winter 2014
• 3 pounds cubed prime rib
• 1 cup peas
• 1 diced large onion
• 3 diced large carrots
• Half a stalk of diced celery
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 cup diced tomatoes
• 2 teaspoons Tabasco
• 1 gallon of beef stock or beef au jus
Preparation
Place vegetables in skillet and caramelize them. Add beef, and simmer for about 15 minutes, then add the rest of the ingredients. Bring to a boil, and slowly add cornstarch slurry (¼ cup cornstarch plus 1 cup cold water, mixed smoothly) to thicken soup. This can also be frozen, and it reheats well for use later. (Yields 1 gallon.)
