Rich, aromatic, thick beef soup is very popular in Canada. This dish has some advantages: firstly, affordable products, and secondly, ease of preparation. I suggest you cook stu the Canadian way.
If during cooking you notice that the dish starts to stick to the bottom of the pot, add a little stock or water. Do not stir too much, slightly lift the contents from the bottom of the pan, otherwise you will get a "porridge". Keep the fire to a minimum at all times.
Purpose: For lunch / For dinner
Main ingredient: Meat / Beef
Cuisine geography: Canadian
- Beef - 800 Grams (or veal)
- Red wine - 0.5 cups
- Potatoes - 3 Pieces (medium)
- Carrots - 1 Piece (medium)
- Garlic - 1-2 Cloves
- Tomato paste - 2 Tbsp. spoons
- Broth cube - 1 Piece (beef)
- Porcini mushrooms - 5-6 pieces (fresh or frozen)
- Salt - To taste
- Pepper - To taste
- Celery - To taste (root, dry)
- Rosemary - 1/2 Teaspoon
- Water - 1/2 Glass (hot)
- Onions - 1 Piece (medium)
How to make Canadian Stu
Prepare the required ingredients. Remove all films from the meat. Wash the mushrooms or defrost if using fresh frozen ones. Cut potatoes into quarters or large cubes, carrots with medium cubes, onions with large feathers, mushrooms at random. Place everything in a deep saucepan. Slice the meat to the size of sliced potatoes. Send to vegetables. Then add tomato paste, rosemary, celery, coarsely chopped garlic. Dissolve the stock cube in hot water. Pour into a saucepan, add wine, salt, pepper. Close the lid and put on low heat. Cook for 1.5 hours after boiling. It is not worth stirring the dish, just lifting it with a spatula from the bottom of the pan, thereby avoiding burning. Serve the finished dish hot. Canadian stu is usually served with bread and butter. Enjoy your meal!