Daniel’s Around the World SoupApril 10, 2013 at 8:09 pm | Posted in Beef Chuck Roast, Daniel's Own Creation, Italian, Italian Spices, Main Dish, Mexican, Soups & Stews, Spaghetti | 2 Comments
My son loves to cook. From the moment he could stand on a step-stool or chair and reach the stove, I’ve encouraged his curiosity and creativity. Tonight he prepared an incredibly rich soup. We devoured the entire pot!
1 pound chuck roast, cut into bite-sized chunks
2 tbsp. canola oil
2 tbsp. oregano
2 tbsp. salt
2 tbsp. pepper
2 tbsp. cumin (comino)
2 tbsp. parsley
3 bay leaves
1 garlic clove, minced
1 can (15 ounces) of petite diced tomatoes
1/4 cup red wine
1 packet of Knorr’s beef stock (I love this stuff!)
4 cups of water
Preheat oven to 350 degrees F.
Add the diced tomatoes.
Stir in the red wine, stock packet and water.
Looks good already, doesn’t it? I can attest that it smelled wonderful! Cover with oven-proof lid and pop into the oven for at least two hours. At the end of two hours, take it out and set on stove burner, turn back to HIGH, bring to a boil and break in enough spaghetti for the family; I just guesstimated the amount we’d need, Daniel broke it up and tossed it in. Let spaghetti boil for about 8 minutes.
Now in case you’re wondering, he called it Around the World Soup because it had both Italian and Mexican touches: the cumin, which we call comino, is Mexican, as well as the cilantro. And, you know that the oregano and spaghetti are Italian.