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Beef and Vegetable Soup with Red Wine

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Serves 6 | 
A five-star dining experience in your home.

Ingredients:

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1 lb sirloin tip, cubed+ Add to Shopping List
2 tablespoons soy sauce+ Add to Shopping List
1 teaspoon vegetable oil+ Add to Shopping List
1 lb mushrooms, stemmed and quartered+ Add to Shopping List
1 onion, chopped+ Add to Shopping List
2 tablespoons tomato paste+ Add to Shopping List
1 clove garlic, minced+ Add to Shopping List
1/2 cup red wine+ Add to Shopping List
4 cups beef broth+ Add to Shopping List
1 3/4 cups vegetable broth+ Add to Shopping List
4 carrots, peeled and chopped+ Add to Shopping List
2 celery ribs, sliced+ Add to Shopping List
1 bay leaf+ Add to Shopping List
1 tablespoon unflavored gelatin+ Add to Shopping List
1/2 cup cold water+ Add to Shopping List
3 tablespoons fresh parsley, chopped+ Add to Shopping List
Salt, to taste+ Add to Shopping List
Ground pepper, to taste+ Add to Shopping List

Directions:

  1. Combine the beef and soy sauce in a medium bowl, set aside. Heat the oil in a large Dutch oven over medium-high heat.
  2. Once hot, add the mushrooms and onion, cook for 8-12 minutes, until onions are browned, stirring frequently. Transfer the vegetables to bowl.
  3. Add the beef to the pot and cook for 6-10 minutes, stirring occasionally.
  4. Add the tomato paste and garlic and cook for 30 seconds, stirring constantly.
  5. Add the red wine, cook for 2 minutes.
  6. Add the beef broth, vegetable broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
  7. Once boiling, reduce the heat to low, cover and simmer for 25-30 minutes, until meat is tender.
  8. While the soup is simmering, sprinkle the gelatin over cold water and let stand.
  9. When the soup is finished, turn off the heat. Remove the bay leaf. Add the gelatin and stir until completely dissolved.
  10. Stir in the parsley, season with salt and pepper.
Main Ingredient: Beef
Cooking Method: Stovetop
Course: Dinner

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