Use up any vegetables in your kitchen in this soup that's guaranteed to warm you up. It's healthy, tasty, and full of flavor.
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4
Author Meme
Ingredients
12ozbeef chuck roundcut into 1 or ½ inch pieces
2tablespoonflour
½teaspoonsalt
¼teaspoonpepper
½teaspoonpaprika
½tablespoonbutter
½tablespoonolive oil
1largeonionchopped
2mediumcarrotschopped
1mediumbell pepperchopped
16ozmushroomschopped
1.5cupsred wine {I used Pinot Noir} or low sodium beef broth
4cupshot waterplus more as needed
2small/medium red potatoeschopped
15ounceno salt added diced tomatoesundrained
1bay leaf
2clovesgarlicminced
1teaspoonsalt
a few sprigs of rosemary
a few sprigs of thyme
Instructions
Shake beef cubes together with flour, ½ teaspoon salt, pepper, and paprika.
Heat butter and oil over medium-high in a large soup pot or Dutch oven and brown beef. Once beef is browned (about 7-10 minutes), transfer to a plate.
Add onions, carrots, bell peppers, and mushrooms. Cook about 5 minutes until vegetables have softened and mushrooms have released their juices. Put the beef and any juices that may have formed back in the pot.
Pour in wine, and deglaze the pan {scrape any browned bits that are on the bottom of the pot}. Feel free to add more wine or broth if needed.
Stir in the water, potatoes, tomatoes & their juices, bay leaf, garlic, salt, and herbs.
Bring to a boil, reduce heat, and simmer partially covered for at least an hour. Make sure to stir occasionally. Add more water if needed.