Beef And Vegetable Soup Recipe

Ingredients for Beef And Vegetable Soup

• Sirloin Tip Steak
• 2 tablespoons soy sauce
• Vegetable Oil
• Cremini Mushroom
• 1 large onion, chopped
• 2 tablespoons tomato paste
• Garlic Clove
• 1/2 cup dry red wine
• 4 cups beef broth
• Low Sodium Chicken Broth
• 2 large carrots, peeled and chopped
• Celery Ribs
• Frozen Mixed Vegetables
• 1 bay leaf
• Unflavored Gelatin
• 2 tablespoons cold water
• Fresh Parsley Leaves
• Salt
• Fresh Ground Pepper

How to Make Beef And Vegetable Soup

1. In a medium bowl, combine beef cubes and soy sauce. Set aside for 15 minutes.
2. Heat olive oil in a large Dutch oven over medium-high heat until just smoking.
3. Add sliced mushrooms and chopped onion. Cook, stirring frequently, until onions are browned and dark bits form on the pan bottom (8-12 minutes).
4. Transfer the vegetables to a bowl and set aside.
5. Add the beef to the Dutch oven and cook, stirring occasionally, until the liquid evaporates and the meat starts to brown (6-10 minutes).
6. Stir in tomato paste and minced garlic. Cook, stirring constantly, for about 30 seconds until fragrant.
7. Add red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Cook until syrupy (1-2 minutes).
8. Add beef broth, chicken broth, carrots, celery, and bay leaf. Return the browned mushrooms and onions to the pot.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until vegetables and meat are tender.
10. While the soup simmers, sprinkle gelatin over cold water in a small bowl and let stand to soften.
11. Once the soup is finished, turn off the heat and remove the bay leaf.
12. Stir in the softened gelatin mixture until completely dissolved.
13. Stir in chopped parsley.
14. Season with salt and pepper to taste.
15. Serve hot and enjoy!