Ingredients

• 900 g Cubed turtle meat (or equal parts stewing beef and veal)
• 60 g All-purpose flour
• 60 ml Vegetable oil
• 1 cup Chopped yellow onion
• 0.5 cup Chopped celery
• 0.5 cup Chopped green bell pepper
• 2 tbsp Minced garlic
• 1.5 cup Canned crushed tomatoes
• 2000 ml Beef broth or stock
• 0.5 cup Dry sherry
• 2 tbsp Worcestershire sauce
• 1 tbsp Fresh lemon juice
• 1 tsp Dried thyme
• 0.5 tsp Cayenne pepper
• 2 unit Bay leaves
• 0.25 cup Chopped fresh parsley
• 4 unit Hard-boiled eggs, finely chopped, for garnish
• 0.25 cup Chopped green onions, for garnish
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Brown the Meat — Pat the turtle meat (or substitute) dry. Season generously with salt and black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the meat in batches on all sides, about 5-7 minutes per batch. Remove meat and set aside.

2. 2

   Make the Dark Roux — Reduce heat to medium. Add the remaining 2 tablespoons of vegetable oil to the pot. Gradually whisk in the flour, stirring constantly, for 15-20 minutes until the roux reaches a dark, peanut butter color. Be careful not to burn it.

3. 3

   Sauté Vegetables and Deglaze — Add chopped onion, celery, and bell pepper to the roux. Sauté for 8-10 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant. Stir in the crushed tomatoes and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.

4. 4

   Simmer the Soup — Return the browned meat to the pot. Pour in the beef broth, Worcestershire sauce, lemon juice, thyme, cayenne pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the meat is very tender. Stir occasionally to prevent sticking.

5. 5

   Finish and Serve — Remove bay leaves. Stir in the dry sherry and fresh parsley. Taste and adjust seasoning as needed. Ladle the hot soup into bowls. Garnish each serving with finely chopped hard-boiled eggs and green onions. Serve with crusty French bread.