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Ingredients
- 1 1/4 lbs beef stew meat, trimmed of fat
- 1 1/2 tbs vegetable oil
- 1 large onion
- 1 celery stalk chopped
- 8 ounces mushrooms, thinly sliced
- 1 carrot peeled and diced
- 1 garlic clove minced
- 6 cups beef broth
- 3/4 cup canned crushed tomatoes in puree
- 1/3 cup dry red wine
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1 1/2 tsp worcestershire sauce
Preparation
Step 1
Heat oil in a large stockpot over medium high heat. Add meat and brown on all sides. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook stirring over medium heat 5 minutes. Stir in muchrooms carrot and garlic. Cook stirring 3 minutes. Add remaining ingredients except potatoes. Add beef. Bring to a simmer. Cook, partially covered 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook paratially covered, until potatoes are tender, about 20 minutes.
250 calories
9 grams fat
saturated fat 2.5 grams
cholesterol 10mg
sodium 379 mg
carbohydrates 14 g
fiber 2 g
sugar 3 g
protein 29g
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