Your crew will chase away winter's chill with a spoon when you cook up this hearty soup from Brigitte Schultz of Barstow, California. "It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak," she notes.
- 1 pound beef top sirloin steak, cut into 1/2-inch cubes
- 1/4 teaspoon pepper, divided
- 2 teaspoons olive oil
- 2 cans (14-1/2 ounces each) beef broth
- 2 cups cubed peeled potatoes
- 1-1/4 cups water
- 2 medium carrots, sliced
- 1 tablespoon onion soup mix
- 1 tablespoon dried basil
- 1/2 teaspoon dried tarragon
- 2 tablespoons cornstarch
- 1/2 cup white wine or additional beef broth
- Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
- In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.
Originally published as Vegetable Beef Soup in Light & Tasty February/March 2003, p12
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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