Vegetable Beef Soup

Vegetable Beef Soup

Prep time: 15 minutes Cook time:  1 hour 50 minutes     Adapted from Recipe Tin Eats  

Servings: 5    

1.5 tablespoons olive oil

1 pound Linden Grange stew meat

1/2 teaspoon salt and pepper

1 onion, chopped

3 garlic cloves, minced

2 celery stalks, chopped

3 carrots, sliced

4 tablespoons flour

2.5 cups beef broth

1.5 cups dry red wine

1.5 cups water

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

1 cup frozen peas

2 potatoes, cubed

Heat 1 tablespoon oil until hot in a heavy based pot.  Season stew meat with salt and pepper.  

Brown the stew meat in a couple of batches.  Remove meat from pot and set aside.

Add 1/2 tablespoon oil to pot and cook garlic and onion for 2 minutes.

Add carrot and celery, cook for 2 minutes.

Stir in flour, then slowly add beef broth while constantly stirring.

Add red wine, water, tomato paste, bay leaves, and thyme.  Stir well.  Then add the beef back in.

Cover.  Reduce heat to medium low and simmer for 1 hour 15 minutes or until meat is tender.

Add potatoes and peas, simmer for an additional 20 minutes or until potatoes are tender.

Add salt and pepper to taste.