It has been pointed out that I haven’t written a post here in too long – by none other than my own offspring, who apparently uses this blog for her own reference from time to time. Who knew? I certainly did not.

I realize I promised to share this recipe back in January, but life has been busy. So much going on, but most of it is is the boring, mundane, everyday items of life that just don’t need to be posted on the internet. Worse, the only photos I seem to have taken recently are of the dog and my hellebores in bloom – certainly none of the soup recipe I’m about to share.

Definitely not the first time I’ve shared a recipe without a slew of food photos. I know, I’m on the verge of being a good food blogger, if only I would put some effort into my photos. Been that way for years. No wonder the real foodies don’t take me seriously. Oh well.

This recipe comes from our dear friend Ryan – aka, paddling, guitar shop Ryan.  We first met Ryan when he was hired as a temporary ‘fill-in’ to work with Pat. As he lives in Richmond, that meant he ended up staying with us for a few weeks. It may have been months, I don’t really recall.  What I do recall is that he was in his early 20’s, was the friend of a friend so it wasn’t like we had a complete stranger moving in with us and that Edie was full on in her worst Terrible Toddler stage.  Smack dab in the middle of her “I’m not going to bed without at least a 3 hour screaming fit on a daily basis” stage, here comes Ryan. The fact that he still talks to us after that introduction to us, living with us through the period we sometimes refer to as “Why Edie is an Only Child” still amazes me. He’s part of the family at this point.

Ryan is also our family back-up concert date. Can’t find someone to go to a show with you? Call Ryan. This is also how he came to be known as that “hot young thang clearly not your husband” that I’ve been seen around town with. He’s also good for running kids to soccer and the Popsicle store, picking up items at the store for dinner, showing up for all sorts of shows your kid is in AND occasionally showing up with dinner in hand. Everyone needs a Ryan in their life.

His original directions on this recipe were like this:

Carrots
Celery
Diced tomatoes, canned ones work great. Often with Italian spices or jalapeños or both cooked in. 2 or 3 cans
Diced jalapeños
Diced garlic
Diced ginger
Beef stock or bouillon
Stew beef sliced in small pieces
Italian parsley
Scallions
Mystery ingredient anything that looks tasty.
Often times shiitake mushrooms will be good in it.

In terms of quantity, most of it depends on the size of the pot I’m cooking in. I usually stop when it’s full.

Got that?  I bet you want more instruction than that, don’t you?  After experimenting with the recipe a few times, I’ve been able to come up with some quantities.  Behold:

2 Carrots, diced
2 stalks celery, diced
Diced tomatoes, canned ones work great. Often with Italian spices or jalapeños or both cooked in. 2 or 3 cans
Diced jalapeños
Large pile grated ginger – 2-4 Tablespoons
3 minced garlic cloves
Beef stock or bouillon
Stew beef sliced in small pieces
Italian parsley
Scallions
Mystery ingredient anything that looks tasty. Often times shiitake mushrooms will be good in it.

Dredge the meat in seasoned flour and brown (this can be done in your soup pot or in a separate pan). Set aside.   De-glaze pan with wine and set liquid aside.  In a bit of olive oil, saute carrots and celery, 5 minutes.  Add jalapenos, cook for 2 minutes.  Add ginger & garlic, cook 30 seconds and add all remaining ingredients except for fresh herbs.  Let simmer for an hour or more, add fresh herbs and serve.

Feel free to play around with this recipe and add things to it.  Next time I might try some egg noodles.