Steak Soup
Ingredients
- 2 lb. Chef's Line® All Natural* Smoked Beef Tri-Tip
- 2 T Roseli® Olive Oil Blend
- 6 c Monarch® Mirepoix
- 4 T White Roux
- 1 c Red Wine
- 1 c Roseli Tomato Sauce
- 2 T Monarch Worcestershire Sauce
- 4 c Molly's Kitchen® Beef Base, reconstituted
- 2.5 Tsp. Monarch Italian Seasoning
- 1 Tsp. Monarch Spanish Paprika
- 12 ea. Cross Valley Farms® Red Potatoes, B Sized, cut in half
- 1 c Monarch Sweet Peas
- 2 T Fresh Parsley, minced
PREPARATION
Cut the beef into 1-1/2-inch chunks. Transfer the beef into a large soup pot. Add 1 tablespoon cooking oil and the mushrooms and mirepoix. Sauté the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute.
To the soup pot, add the red wine, tomato sauce, Worcestershire sauce, beef broth, spices and herbs. Season generously with black pepper and about 1-1/2 tsp. salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1-1/2 hours, or until the beef is tender.
Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.
Serves 1
*No artificial ingredients. Minimally processed.