Quick Beef And Vegetable Soup

Ingredients

1 pound sirloin tip steaks, trimmed and cut into 1⁄2-inch pieces
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms, trimmed and quartered
1 large onion, chopped
2 tablespoons tomato paste
1 garlic clove, minced
1⁄2 cup red wine
4 cups beef broth
1-3⁄4 cups low-sodium chicken broth
4 carrots, peeled and cut into 1⁄2-inch pieces
2 celery ribs, cut into 1⁄2-inch pieces
1 bay leaf
1 tablespoon unflavored gelatin
1⁄2 cup cold water
2 tablespoons minced fresh parsley
Salt and pepper

Instructions

Combine beef and soy sauce in medium bowl. Let sit for 15 minutes.
Heat oil in Dutch oven over medium-high heat until just smoking. Add mushrooms and onion and cook, stirring frequently, until onion is browned, 8 to 12 minutes. Transfer vegetables to bowl.
Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic to pot and cook, stirring constantly, until aromatic, about 30 seconds. Stir in wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until liquid reduces and becomes syrupy, 1 to 2 minutes.
Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion ginto pot and bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. Remove from heat and remove and discard bay leaf.
Meanwhile, sprinkle gelatin over cold water and allow to soften 5 minutes. Add gelatin mixture to pot with soup and stir until completely dissolved. Stir in parsley, season with salt and pepper to taste, and serve.

Quick Beef And Vegetable Soup

Ingredients

Instructions

Tags

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