Brown Windsor Soup Recipe

Brown Windsor Soup Recipe is made with beef chuck, unsalted butter, onions, carrots, celery, all-purpose flour, beef stock, fresh thyme, fresh tarragon, a bay leaf, salt, and black pepper. This traditional Brown Windsor Soup recipe creates a hearty and comforting dish that takes about 2 hours and 15 minutes to prepare and can serve up to 6 people.

Brown Windsor Soup Recipe Ingredients

• 2 oz unsalted butter
• 1 lb beef chuck or bottom round, cut into 1-inch cubes
• 2 medium onions, finely chopped
• 3 small carrots, peeled and diced
• 4 celery stalks, finely chopped
• 4 tbsp all-purpose flour
• 10 cups beef stock
• ½ tsp fresh thyme (or ¼ tsp dried thyme)
• ½ tsp fresh tarragon, chopped (or ¼ tsp dried tarragon)
• 1 bay leaf
• ½ tsp salt
• ¼ tsp ground black pepper

Brown Windsor Soup Recipe Instruction

1. In a heavy saucepan, melt the butter over medium heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the chopped onions, carrots, and celery, and cook until the vegetables have softened, about 5-7 minutes.
4. Sprinkle in the flour and stir well for about 1-2 minutes to cook out the raw flour taste.
5. Slowly pour in the beef stock while stirring to prevent lumps. Add the thyme, tarragon, bay leaf, salt, and pepper.
6. Cover the saucepan and let it simmer for 2 hours, or until the meat is tender.
7. Using an immersion blender, blend about one-third of the soup, leaving some beef chunks and carrots for texture. (Alternatively, blend in batches using a regular blender.)
8. Return the blended portion to the pan and taste for seasoning. Adjust salt and pepper if needed.
9. Serve warm.

Recipe Tips

• Sear the Meat Well: To develop a richer flavor, make sure to brown the beef cubes well. This caramelization adds depth to the soup’s taste.
• Use Homemade Beef Stock: If possible, use homemade beef stock instead of store-bought. It will give the soup a more robust and authentic flavor.
• Deglaze the Pan: After browning the meat and vegetables, deglaze the pan with a splash of red wine or a bit of beef stock. This will help lift the browned bits from the bottom of the pan and incorporate their flavor into the soup.

How To Store Brown Windsor Soup Recipe

Refrigerate: Cool the Brown Windsor Soup completely. Then, transfer it to an airtight container or cover the pot with a lid. The soup can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Label and date the containers. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Brown Windsor Soup Recipe

On the Stovetop: Pour the leftover soup into a saucepan. Heat over medium heat, stirring occasionally, until it is heated through and reaches the desired temperature. This usually takes about 5-10 minutes.

In the Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Slow Cooker: Transfer the leftover soup to a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally, until it is thoroughly heated. This method is ideal for maintaining the soup’s texture and flavor.

What To Serve Brown Windsor Soup Recipe

Brown Windsor Soup Recipe pairs well with crusty bread, a green salad, roasted potatoes, and cheese biscuits. It also can be served alongside a simple side of steamed vegetables, garlic bread, pickled cucumbers, and a fresh fruit salad for better savoring of the meal.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, you can use other cuts like brisket or stew meat. Just make sure to adjust the cooking time if the cut requires more or less time to become tender.

Can I make this soup in advance?

Absolutely! Brown Windsor Soup can be made ahead of time. Store it in the refrigerator for up to 3-4 days or freeze it for up to 2 months. Reheat thoroughly before serving.

What can I substitute for fresh herbs?

If you don’t have fresh thyme or tarragon, you can use dried herbs. Use ¼ teaspoon of dried thyme and ¼ teaspoon of dried tarragon for each ½ teaspoon of fresh herbs called for in the recipe.

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• Broccoli And Celery Soup Recipe
• Azteca Soup Recipe