Get Cozy With National Soup Month
[dropcap class=”kp-dropcap”]D[/dropcap]uring the holiday season, winter is quaint and the cool weather is welcome—but after the magic of the season fades, we’re left to deal with the rest of the cold, bitter season. What better way to combat those harsh conditions of January than with a steaming bowl of soup? With National Soup Month in mind, which comes around every January, CULTURE presents to you this outstanding recipe for a hearty infused beef stew.
Infused Beef Stew with Potatoes
Ingredients:
3 pounds boneless beef chuck
2 tablespoons cannabis infused olive oil
4 large carrots
3 stalks celery
1 large yellow onion, chopped
7 garlic cloves, chopped
1 1/2 cups dry red wine
2 cups beef broth
2 tablespoons flour
1 tablespoon sugar
12 ounces baby potatoes, peeled and chopped into fourths
Salt
Pepper
Parsley for garnish
Instructions:
- Dry chopped beef with a paper towel. Season with ample salt and pepper.
- In a large pot, cook beef over medium-high heat until brown on all sides. Remove beef from pot and set aside.
- Add beef broth, carrots, celery and onions to the pot. Let simmer until softened, about 5 minutes. Add garlic, stir for one minute. Finish by adding red wine, and simmer for an additional five minutes.
- Add flour to the mixture, then followed by sugar and beef.
- Bring pot to a boil and cook for two hours. During the last 20 minutes, add potatoes to the pot.
