Beef Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb sirloin tip steak, fat trimmed, and cut into 1/2 inch pieces
• 2 tablespoons soy sauce
• 1 teaspoon vegetable oil
• 1 lb cremini mushroom, stems trimmed, caps cleaned and quartered
• 1 large onion, chopped (1 and 1/2 cups)
• 2 tablespoons tomato paste
• 1 medium garlic clove, minced (about 1 tsp)
• 1/2 cup red wine
• 4 cups beef broth
• 1 3/4 cups low sodium chicken broth
• 4 medium carrots, peeled and cut into 1/2 inch pieces (about 2 cups)
• 2 medium celery ribs, cut into 1/2 inch pieces (about 3/4 cup)
• 1 bay leaf
• 1 tablespoon unflavored gelatin
• 1/2 cup cold water
• 3 tablespoons minced fresh parsley
• table salt & fresh ground pepper

Recipe

• 1 combine beef and soy sauce in medium bowl;set aside for 15 minutes.
• 2 heat oil in large dutch oven over medium high heat until just smoking. add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes. transfer vegetables to bowl.
• 3 add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes. add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
• 4 add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes. while soup is simering, sprinkle gelatin over cold water and let stand.
• 5 when soup is finished, turn off heat. remove bay leaf. add gelatin mixture and stir until completely dissolved. stir in parsley; adjust seasonings with salt and pepper, and serve.