Hearty Beef & Veggie Soup

Name: Hearty Beef & Veggie Soup
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lbs stew meat; 2 large garlic cloves, minced; 3/4 cup red wine; 3/4 cup marsala; 2 tsp olive oil; 8 oz canned mushrooms, drained; 14 oz can diced tomatoes, undrained; 14 oz beef broth; 8 small potatoes, unpeeled, scrubbed, cut into wedges; 16 oz baby carrots; 2 stalks celery, cut into small pieces; 2 tbsp water; 1 tbsp cornstarch

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Hearty Beef & Veggie Soup

Stephanie Goldman @cook_3867977

Saved

Ingredients

120 mins

6 servings

1 1/2 lbsstew meat
2large garlic cloves, minced
3/4 cupred wine
3/4 cupmarsala
2 tspolive oil
8 ozcanned mushrooms, drained
14 ozcan diced tomatoes, undrained
14 ozbeef broth
8small potatoes, unpeeled, scrubbed, cut into wedges
16 ozbaby carrots
2 stalkscelery, cut into small pieces
2 tbspwater
1 tbspcornstarch

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Steps

120 mins

1

Combine stew meat, garlic, red wine, marsala, & olive oil in a gallon ziploc bag. Close bag. Shake or squish around. Refrigerate for 2 hours to overnight.
2

Place beef mixture, mushrooms, & tomatoes in Dutch oven or large pot. Add beef broth. Stir together. Bring to a boil over high heat. Cover. Reduce heat to low. Simmer for 1 hr.
3

Add potatoes, carrots, & celery. Cover. Simmer for 30 minutes.
4

Remove beef & vegetables from pot with slotted spoon into a large bowl. Cover & set aside.
5

Stir water & cornstarch in small bowl until smooth. Pour cornstarch mixture into pot. Increase heat to medium. Cook & stir until sauce is slightly thickened.
6

Return beef & vegetables to sauce. Cover. Reduce heat to low. Simmer for 30 minutes. Serve.