Servings |
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Ingredients
- 3 tbs olive oil
- 1 onion chopped
- 3 stalks celery chopped
- 5 carrots peeled and chopped
- 1 -1/2 lbs beef stew meat
- 2 Garlic cloves peeled
- 2 cups water
- 4 cups beef broth
- 3 beef bouillon cubes
- 1 14 oz can celery and onion tomatoes diced
- 3 bay leaves
- 1 tsp dried thyme
- 1 tsp sweet paprika
- salt pepper
- 2 tbs Worcestershire sauce
- 1 tsp browning sauce
- 5 red potatoes diced
- 1/4 cup red wine
- 1 box frozen peas
- 2 heaping tsp flour
- 3/4 cup skim milk
- parsley chopped
Ingredients
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Instructions
- In a large pan, saute onions, celery and carrots in the olive oil until tender, about 7 minutes.
- Remove and add meat and garlic to the same pan.
- Cook until meat is no longer pink. Add water, beef broth, bouillon, tomatoes, reserved vegetable, herbs, Worcestershire sauce and browning sauce. Simmer for 1 hour.
- Add potatoes and simmer for another 45-50 minutes. Add red wine and peas.
- Mix flour and milk together until smooth. Bring soup to a rapid simmer and add milk and flour mixture stirring rapidly. Simmer for 10 minutes. Turn off the heat and add the parsley. Serve with crusty bread.
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