Sopa de Res (Cuban-Style Beef Soup)

Method12 steps · about 1 hr 35 min

1. 1

   Step 1: Place the beef (1 1/2 lb) cubes in a large zip top bag. Add the salt (1 teaspoon), cumin (½ teaspoon), oregano, and pepper. Massage the meat gently to distribute the seasoning well.

   Uses 1 1/2 lb beef, cut into 1–2-inch cubes (sirloin tip or beef round) · 1 teaspoon Salt (plus extra at the end if needed) · ½ teaspoon Ground Cumin · ½ teaspoon Dried Oregano · ¼ teaspoon Fresh Ground Pepper

2. 2

   Step 2: Next, add the flour (2 tablespoon) to the bag. Seal it tightly without removing the air. Shake the bag (up and down/side to side) to coat the beef with the flour.

   Uses Seasoned raw beef cubes · 2 tablespoon All-Purpose Flour

3. 3

   Step 3: Heat the olive oil (2 tablespoon) in a large pot over medium heat. When the oil is hot, but not smoking, add the onions (1 Small). Cook them gently for 3 minutes, stir frequently.

   Soften diced onion · 3 minUses 2 tablespoon Olive Oil · 1 Small Onion (small dice)

4. 4

   Step 4: Add the garlic (3–4) and cook for 1 minute, stir often.

   Cook minced garlic · 1 minUses Onion softened in olive oil · 3–4 garlic cloves, minced

5. 5

   Step 5: Add the beef to the pot, cook for 3 minutes, stirring frequently to brown a little on all sides.

   Lightly brown coated beef cubes · 3 minUses Prepared onion-garlic base · Seasoned flour-coated raw beef

6. 6

   Step 6: Next, add the white wine (½ cup) and stir while gently scraping any bits off the bottom of the pot. Cook for 1-2 minutes, stirring frequently.

   Wine deglazing · 2 minUses Lightly browned beef and aromatic base · ½ cup White Wine (substitute beef broth, if desired)

7. 7

   Step 7: Add the tomato sauce, beef broth (4 cups), and water (2 cups), stir well. Raise the heat to high, when the liquid comes to a boil, lower the heat to medium-low, cover the pot and cook for 30 minutes. Stir occasionally and keep the broth at a simmer. Raise or lower the heat as needed.

   Simmer Beef · 30 minUses Wine-deglazed beef-aromatic base · One 8-ounce can tomato sauce · 4 cups Beef Broth · 2 cups water

8. 8

   Step 8: Add the prepared potato (1 Large) chunks and half-inch (1.3 cm) carrot (1 Large) pieces. Return to a simmer, reduce to medium-low, cover and gently cook about twenty-five to thirty minutes until beef and vegetables are tender. Stir occasionally. For a thicker soup, uncover during the last ten to fifteen minutes of this same phase.

   Simmer with Vegetables · 30 minUses Beef soup after initial thirty-minute simmer · 1 Large Potato (cut into 1-2 inch pieces (about 12 ounce russet potato)) · 1 Large Carrot (cut into ½ inch pieces (about 5-6 ounce carrot))

9. 9

   Step 9: Keep the final vegetable-cooking phase at a gentle simmer, stirring occasionally and adjusting heat, until the beef and vegetables are tender.

   Uses Beef-and-vegetable soup finishing same simmer

10. 10

    Step 10: While the soup finishes, have the measured three to four cups already cooked white rice ready to serve hot. If making rice separately, follow your usual rice method; the quantity here refers to cooked rice.

    Uses 3–4 cups already cooked white rice, for serving

11. 11

    Step 11: Taste the finished soup and add the separate optional extra salt only as needed.

    Uses Finished tender beef-and-vegetable soup · Additional salt to taste after cooking, optional; amount unspecified

12. 12

    Step 12: To serve, add ½ - ¾ cup of white rice to a bowl, top with a generous serving of soup. Enjoy!

    Uses Finished seasoned beef soup · About 1/2–3/4 cup cooked rice per bowl as desired