Robust Beef and Potato Soup

Ingredients

• 1 1/4 lbs beef stew meat, trimmed of fat
• 1 1/2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 8 ounces mushrooms, thinly sliced
• 1 carrot, peeled and diced
• 1 garlic clove, minced
• 6 cups low sodium beef broth
• 3/4 cup crushed tomatoes
• 1/3 cup dry red wine
• 3/4 teaspoon salt
• fresh coarse ground black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons worcestershire sauce
• 2 large russet potatoes, peeled and cubed

Directions

1. 1

   Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.

2. 2

   Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.

3. 3

   Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.