Brown Windsor Beef Soup Recipes

BROWN WINDSOR BEEF SOUP

Brown Windsor Beef Soup image

This is one of those soups that for years has had a terrible reputation as the dreadful 'Brown soup' served up routinely in boarding houses before and after World War II. However, properly made this is a great British soup and well worth trying.

Provided by English_Rose

Categories < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce butter
1 small onion, finely chopped
1 leek, green only, chopped
1 small carrot, diced
12 ounces stewing beef
1 tablespoon all-purpose flour
6 cups beef broth
1 bouquet garni
1 tablespoon parsley, chopped

Steps:

Melt the butter in a large pan and cook the onion for 1-2 minutes. Add the leek and carrot, cover and allow to sweat for about 5 minutes. Add the beef and stir until it is browned.
Add the flour to a little of the broth to make a paste. Add this mixture along with the rest of the broth to the pan. Bring everything to the boil. Add the bouquet garni, cover and simmer very gently for 2 hours.
Remove the bouquet garni. Liquidize the soup and serve garnished with the parsley.

Nutrition Facts : Calories 319.3, Fat 23.5, SaturatedFat 10.3, Cholesterol 73.8, Sodium 962.4, Carbohydrate 7.6, Fiber 1.1, Sugar 2.2, Protein 19.4

QUEEN VICTORIA'S BROWN WINDSOR SOUP

Queen Victoria's Brown Windsor Soup image

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.

Provided by French Tart

Categories Stocks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

Steps:

Cut the lamb and beef into 1-inch cubes and roll in the flour.
Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

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