VAMPIRE KILLER HARDY BEEF SOUP
The Happy Accident That Slayed

A bold, slow-simmered beef and vegetable soup built on caramelized onion and apple,
deepened with tomato paste, and powered by a savory sauce trio led by Vampire Killer
hot sauce. Accidentally invented. Intentionally recreated.

INSTRUCTIONS

1. Sauté the base
   Heat olive oil in a large pot over medium heat.
   Add 1/2 diced white onion and 1 diced apple.
   Sauté until softened.

2. Add tomato paste
   Stir in 1 small can tomato paste.
   Cook 2–3 minutes until darkened slightly and fragrant.

3. Add water
   Add enough water to fill the pot and cover all ingredients.

4. Season early and add beef
   Stir in A1 sauce, Gravy Master, and Vampire Killer hot sauce to taste.
   Add the hardy beef cut (fat on), plus the remaining half of the onion
   (rough-cut) and rough-cut celery.

5. Simmer the beef
   Bring to a gentle simmer and cook for about 1 hour.

6. Trim and dice
   Remove the beef, trim off excess fat, dice into bite-size pieces,
   and return it to the pot.

7. Add vegetables
   Add diced potatoes, chopped green beans, and chopped carrots.

8. Finish cooking
   Simmer another 30–45 minutes until vegetables are tender and
   flavors come together.

9. Taste and adjust
   Adjust heat (more Vampire Killer), depth (tiny bit more Gravy Master),
   or tang (a touch more A1).

WHY "HARDY BEEF"
This recipe favors firm, structured cuts such as top round, bottom round,
sirloin tip, or gently handled chuck. These hold their shape and enrich
the broth without turning the soup into shredded stew.

INGREDIENTS & NOTES

- Olive oil
- 1 white onion (1/2 diced, 1/2 rough-cut)
- Celery, rough-cut
- 1 apple, peeled and diced
- 1 small can tomato paste
- Water (enough to fill pot)
- Hardy beef cut (top round, bottom round, sirloin tip, or chuck)
- A1 sauce
- Gravy Master (small amount)
- Vampire Killer hot sauce
- Potatoes
- Carrots
- Green beans

HOT SAUCE CREDIT
Vampire Killer hot sauce is made by Senza Scarpe in Brunswick, Maine.