Categories: Soup
Ingredients
- 1 tbsp canola oil, divided
- 1 lb. boneless chuck, cut into 1-inch cubes
- 1 cup chopped onion
- 2 medium garlic cloves, minced
- 8 oz. whole mushrooms
- 1 1/2 cups water
- 1 cup dry red wine
- 2 tsp Worcestershire
- 1 1/2 tsp sugar
- 2 packets beef bouillon granules
- 1/4 tsp ground allspice
- 2 medium carrots, halved lengthwise and cut into 3-inch pieces
- 12 oz. russet potatoes, peeled and cut into 3/4-inch cubes
- 3/4 tsp salt
Directions
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Heat 1 tsp of the oil in a Dutch oven over medium-high heat. Working in batches, brown half of the beef; set aside on separate plate. Repeat with 1 tsp of the oil and remaining beef; set aside. Add the remaining 1 tsp oil to the pan residue, cook the onions and garlic 3 minutes or until onions are brown on edges.
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Stir in the mushrooms, water, wine, Worcestershire, sugar, bouillon, allspice, and return the beef to the onions in the Dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer 1 hour and 15 minutes.
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Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.