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  • Recipe

Steak Soup

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.