The soup of cassava and beef is a hearty meal and tasty, perfect for dinner nutritious. In addition to the taste, this recipe-rich, we take advantage of the benefits of cassava, which include the fight for the arthritis and improves digestion. Here's a recipe for super easy, this soup is so full of vitamins.
Ingredients
- 500 g of cassava peeled and cut into cubes
- 300 grams of beef (like chuck, or a muscle), cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 2 carrots, medium-sized, chopped into small cubes
- 1 large tomato, chopped
- 1 stalk of celery (celery root), chopped
- 1 quart of broth, meat, or vegetables, or water.)
- 2 tablespoons vegetable oil or olive oil
- 1 bay leaf
- 1 teaspoon cumin (optional)
- Salt and pepper to taste.
- 1/2 cup parsley (parsley and chives), chopped into the end
Preparation:
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the meat, cut it into cubes, and stir-fry until everything is well with golden all around us. This will help to seal in all the juices and to give more flavor to the soup.
- Add the chopped onion and garlic to the pan with the beef and stir-fry until they are soft and translucent.
- Add the tomatoes, carrots, celery, and fringe. Stir-fry for a few minutes for the flavors to blend.
- Pour in the broth, meat, or vegetables, or water) of the ingredients in the bowl.
- Add the bay leaf and stir to combine.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Simmer the soup for about 40-50 minutes, or until the root vegetables and the meat to be well-soft, and the root vegetables begin to break. Stir it from time to time.
- If you want the soup a creamier, you can use a mix of the immersion process, the partially-in the soup, or mash a few pieces of cassava with a fork.
- Season with salt, pepper, and cumin (if using).
- Remove the bay leaf.
- Add the parsley, chopped, and stir to combine.
- Serve the soup hot, with freshly baked bread, or rice, if desired.
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