SAVORY BEEF AND VEGETABLE SOUP

Savory Beef and Vegetable Soup image

Provided by Dean Barto

Categories Soups

Time 2h10m

Number Of Ingredients 15

1 lb choice stew meat, trimmed and cut into 1/2-inch pieces
2 Tbsp soy sauce
1 Tbsp vegetable oil
1 lb cremini mushrooms, stems trimmed, caps cleaned and quartered
1 lb red potatoes, cleaned, and diced into 1/2-inch pieces
1 large onion, chopped medium (about 1-1/2 cups)
2 Tbsp tomato paste
1 medium garlic clove, minced or pressed through a garlic press
1/2 c red wine
4 c beef broth
1 3/4 c low-sodium chicken broth
2 medium ribs celery cut into 1/2-inch pieces
1 pkg frozen mixed vegetables (carrots, corn, peas & green beans)
1 large bay leaf
1/8 tsp dried thyme

Steps:

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes
2. Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
5. Add the potatoes, cover the pot, and simmer for 15 more minutes.
6. When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve