Categories: Soup
Ingredients
- 4 tbsp. vegetable oil, divided
- 8 cups vertically sliced yellow onion
- 2 lbs. beef stew meat, cut into 1-inch pieces
- 2 tsp salt, divided
- 1 tsp black pepper, divided
- 7 cups beef stock, divided
- 1/2 cup dry red wine, such as cabernet sauvignon
- 4 cups quartered fresh baby Portobello mushrooms
- 2 cups chopped carrot
- 2 tbsp. tomato paste
- 1 tbsp. chopped fresh thyme
- 3 tbsp. all-purpose flour
- Garnish: chopped fresh thyme
Directions
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In a medium Dutch oven, heat 2 tbsp. oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 15 minutes. Reduce heat to medium-low; cover and cook, stirring occasionally, until golden brown and tender, about 35 minutes. Remove from pot. Wipe pot clean.
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Add remaining 2 tbsp. oil to pot; heat over medium-high heat. Sprinkle beef with 1 1/2 tsp salt and 1/2 tsp pepper. Add half of beef to pot; cook, turning occasionally, until browned, about 6 minutes. Remove from pot. Repeat with remaining beef.
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Add 6 1/2 cups broth and wine to pot; cooking, scraping any browned bits from bottom of pot with a wooden spoon. Add beef and mushrooms; bring to a boil. Reduce heat; simmer, partially covered, until beef is almost tender, about 1 hour and 20 minutes.
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Add onions, carrot, tomato paste, thyme, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. In a small bowl, whisk together flour and remaining 1/2 cup broth. Stir into beef mixture; bring to a boil. Reduce heat; simmer until beef and carrot are tender and soup is slightly thickened, about 25 minutes. Garnish with thyme.