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Beef and Vegetable Soup with Red Wine
Serves 6 |
A five-star dining experience in your home.
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Ingredients:
| 1 lb sirloin tip, cubed |
| 2 tablespoons soy sauce |
| 1 teaspoon vegetable oil |
| 1 lb mushrooms, stemmed and quartered |
| 1 onion, chopped |
| 2 tablespoons tomato paste |
| 1 clove garlic, minced |
| 1/2 cup red wine |
| 4 cups beef broth |
| 1 3/4 cups vegetable broth |
| 4 carrots, peeled and chopped |
| 2 celery ribs, sliced |
| 1 bay leaf |
| 1 tablespoon unflavored gelatin |
| 1/2 cup cold water |
| 3 tablespoons fresh parsley, chopped |
| Salt, to taste |
| Ground pepper, to taste |
Directions:
- Combine the beef and soy sauce in a medium bowl, set aside. Heat the oil in a large Dutch oven over medium-high heat.
- Once hot, add the mushrooms and onion, cook for 8-12 minutes, until onions are browned, stirring frequently. Transfer the vegetables to bowl.
- Add the beef to the pot and cook for 6-10 minutes, stirring occasionally.
- Add the tomato paste and garlic and cook for 30 seconds, stirring constantly.
- Add the red wine, cook for 2 minutes.
- Add the beef broth, vegetable broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer for 25-30 minutes, until meat is tender.
- While the soup is simmering, sprinkle the gelatin over cold water and let stand.
- When the soup is finished, turn off the heat. Remove the bay leaf. Add the gelatin and stir until completely dissolved.
- Stir in the parsley, season with salt and pepper.
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Beef and Vegetable Soup with Red Wine
Serves 6
Ingredients:
| 1 lb sirloin tip, cubed |
| 2 tablespoons soy sauce |
| 1 teaspoon vegetable oil |
| 1 lb mushrooms, stemmed and quartered |
| 1 onion, chopped |
| 2 tablespoons tomato paste |
| 1 clove garlic, minced |
| 1/2 cup red wine |
| 4 cups beef broth |
| 1 3/4 cups vegetable broth |
| 4 carrots, peeled and chopped |
| 2 celery ribs, sliced |
| 1 bay leaf |
| 1 tablespoon unflavored gelatin |
| 1/2 cup cold water |
| 3 tablespoons fresh parsley, chopped |
| Salt, to taste |
| Ground pepper, to taste |
Directions:
- Combine the beef and soy sauce in a medium bowl, set aside. Heat the oil in a large Dutch oven over medium-high heat.
- Once hot, add the mushrooms and onion, cook for 8-12 minutes, until onions are browned, stirring frequently. Transfer the vegetables to bowl.
- Add the beef to the pot and cook for 6-10 minutes, stirring occasionally.
- Add the tomato paste and garlic and cook for 30 seconds, stirring constantly.
- Add the red wine, cook for 2 minutes.
- Add the beef broth, vegetable broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer for 25-30 minutes, until meat is tender.
- While the soup is simmering, sprinkle the gelatin over cold water and let stand.
- When the soup is finished, turn off the heat. Remove the bay leaf. Add the gelatin and stir until completely dissolved.
- Stir in the parsley, season with salt and pepper.
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