Categories: Beef, Main Dish, Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb New York strip steaks, cut into 1/2-inch pieces (or rib eye steak)
- 1/4 teaspoon pepper, freshly ground
- 3 tablespoons butter
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 3 -4 garlic cloves, chopped
- 1/4 cup flour
- 3 (14 1/2 ounce) cans diced tomatoes, undrained
- 14 oz.can beef broth
- 1/2 cup dry red wine (optional)
- 1/2 teaspoon dried thyme
Directions
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Heat the oil in a large pot over medium high heat until it’s hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
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In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
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Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking.