Ingredients for Beef And Vegetable Soup
- 1 1/2 lbs sirloin tip steak, cut into 1/2-inch cubes
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 8 ounces cremini mushrooms, sliced
- 1 large onion, chopped
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1/2 cup red wine
- 3 cups beef broth
- 2 cups low-sodium chicken broth
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 1/2 cups frozen mixed vegetables
- 1 bay leaf
- 1 (.25 ounce) envelope unflavored gelatin
- 1/4 cup cold water
- 1/4 cup fresh parsley leaves, chopped
- to taste salt
- to taste fresh ground pepper
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How to Make Beef And Vegetable Soup
- In a medium bowl, combine beef cubes and soy sauce. Set aside for 15 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat until just smoking.
- Add sliced mushrooms and chopped onion. Cook, stirring frequently, until onions are browned and dark bits form on the pan bottom (8-12 minutes).
- Transfer the vegetables to a bowl and set aside.
- Add the beef to the Dutch oven and cook, stirring occasionally, until the liquid evaporates and the meat starts to brown (6-10 minutes).
- Stir in tomato paste and minced garlic. Cook, stirring constantly, for about 30 seconds until fragrant.
- Add red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Cook until syrupy (1-2 minutes).
- Add beef broth, chicken broth, carrots, celery, and bay leaf. Return the browned mushrooms and onions to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until vegetables and meat are tender.
- While the soup simmers, sprinkle gelatin over cold water in a small bowl and let stand to soften.
- Once the soup is finished, turn off the heat and remove the bay leaf.
- Stir in the softened gelatin mixture until completely dissolved.
- Stir in chopped parsley.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
22g
Fat
21g
Carbs
4g
