BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 11 2013

Grilled Beef and Vegetable Soup

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    2 tablespoon(s) unsalted butter
    1 medium (about 1 1/2 cups) onion, chopped
    2 can(s) (14 1/2-ounce) low-sodium beef broth
    1 cup(s) red wine,  (like zinfandel or cabernet sauvignon)
    1 teaspoon(s) fresh-ground pepper
    1 teaspoon(s) salt
    6 sprig(s) fresh thyme
    1 tablespoon(s) olive oil
    2 tablespoon(s) red-wine vinegar
    1/2 pound(s) beef, (such as strip steak), cut into 1-inch cubes
    2 ounce(s) cherry tomatoes
    1 large onion, cut into 1-inch pieces
    1 yellow bell pepper, cut into 1-inch pieces

Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft -- about 10 minutes. Add broth, wine, 1/2 teaspoon pepper, 1/2 teaspoon salt, and 2 sprigs thyme. Bring to a boil, reduce heat, and simmer for 25 minutes. Strain and keep warm.
Make the kabobs: Preheat the grill to medium-high heat. Toss the olive oil, vinegar, remaining salt and pepper, beef, tomatoes, onions, and peppers in a large bowl. Let sit for 20 minutes. Skewer and grill -- about 4 minutes a side for medium. Place one skewer each in 4 soup bowls, add the broth, and garnish with fresh thyme. Serve immediately.