Odds and Ends: Beef Drippings, Red Wine Gravy, and Left-Over Beef Rump Roast


<text>Beef vegetable soup is what is for supper tonight. I used odds and ends from the freezer, refrigerator, garden, and pantry to make what I think is a pretty good soup. With the addition of rye and white sour dough bread and a smoothie made from other odds and ends, it’ll make a meal.

<heading_01>Cooking Instructions


<text>I started out by melting frozen beef drippings from a crock pot beef roast (See my Jan. 11, 1011 blog, Scratch Cooking: Slow Cooker Pot Roast Three Ways). I used the beef to make barbeque sandwiches, so I didn’t end up using the drippings for gravy. I added the gravy I had made from deglazing the roasting pan with (cheap) dry red wine, adding corn starch solution as a thickener.  I added water to make more broth.


<text>We like a lot of different vegetables and herbs in our soups, so I rummaged through the pantry, freezer, garden, and refrigerator and came up with the following: (Can you tell that I’m editing a text book right now? I have an almost overwhelming urge to use the work utilize. Sorry for the boring writing—can’t help it, but I’ll at least stop compulsively marking up!)

  • Leftover beef rump roast, cubed
  • Leftover jasmine rice
  • Frozen green beans, peas, and kohlrabi I rescued from the village compost site last fall and  froze (See my Nov. 8, 2011 blog, Freezing Kohlrabi)
  • Heaping teaspoons of minced garlic I buy in bulk from Sam’s Club
  • Italian herb mix (also bought in bulk at Sam’s), homegrown dried thyme and parsley, and freshly ground pepper—you can use any combination of herbs and spices you please.
  • Potato, celery, and carrot from the pantry and fridge
  • Okra from the garden (This heat wave was good for the okra at least!)
  • Canned diced tomatoes  and corn

Combine all ingredients in a large stock pot and bring to a boil then turn heat down low. Simmer until vegetables are tender, stirring every once in a while. Add salt to the pot if you think it needs it or leave it out and let people salt their own bowl.


The result is both thrifty and delicious. My mom always made wonderful  beef vegetable soup like this—thick, brown, and full all kinds of different vegetables—never the same twice. My goal is an echoing refrigerator because we try not to waste food.  It’s too precious. Begonia

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