Another one-pot wonder. Chewy brown rice, sweet leeks and tender beef fill out this warm winter stew! A final dollop and swirl of sour cream adds a creamy tartness to the soup! In a word... Cozy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Beef Broth Concentrate
Salt and Pepper*
Before starting, wash and dry all produce. Using a strainer, rinse rice. Combine rice with 2 1/4 cups water in a medium pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer, until rice is tender, 25-26 min. Remove the pot from heat and let stand, 2-3 min. Drain any excess water.
While rice cooks, roughly chop parsley. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut into 1-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then beef. Cook, stirring often, until browned and cooked through, 4-5 min.** Season with salt and pepper. Transfer cooked beef to a large bowl. Set aside.
Add 1 tbsp oil to the same pot, then the mirepoix, leeks, thyme and garlic. Cook, stirring occasionally, until tender-crisp, 3-4 min. Return the beef and any juices from the plate. Sprinkle over flour and stir in tomato sauce. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
Add broth concentrates, Worcestershire sauce and 4 cups water to the pot. Stir together. Bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, until the mixture thickens and veggies are cooked through, 10-12 min. Remove pot from heat. Add spinach, sour cream and half the parsley. Stir together, until spinach wilts, 1-2 min.
Fluff the rice with a fork, then season with salt. Divide rice between bowls. Top with beef and leek soup. Sprinkle over remaining parsley.