Beef and Vegetable Soup

Today was a bit cooler than a normal August day, so I decided soup was the answer. I was told today that the first weekend in August here is, traditionally, wetter and cooler than the rest of August. Soup it is then. 

Super flavorful soup. I'm sure I've made this before, but I have no record of it. It's a Cook's Illustrated recipe so it's a bit more involved. But I've learned my lesson to follow their recipes word for word...you won't regret it.

Beef and Vegetable Soup
Recipe from Cook's Illustrated Oct 2007
Serves 6

Photo from McCormicks

1 lb sirloin tip steaks, trimmed of fat and cut into 1/2" chunks
2 T soy sauce
1 tsp vegetable oil
1 lb cremini mushrooms, stemmed and quartered
1 large onion, chopped
2 T tomato paste
1 med garlic clove, minced
1/2 c red wine
4 c beef broth
1 3/4 c low sodium chicken broth
4 med carrots, peeled and cut into 1/2 " slices
2 med celery ribs, cut into 1/2 " pieces
1 bay leaf
2 T mince fresh parsley, chopped
salt and pepper

Combine beef and soy sauce in medium bowl; set aside for 15 minutes. Heat oil in large Dutch oven over medium high heat until just smoking. Add mushrooms and onions; cook stirring frequently until onion pieces are brown and dark bits form on the bottom of the pan, 8-10 minutes. Transfer vegetables to bowl. 

Add beef and cook, stirring occasionally until liquid evaporates and meat starts to brown, 6-10 minutes.

Add tomato paste and garlic, cook, stirring constantly until aromatic, about 30 seconds. Add red wine, deglaze the pan and cook until syrupy, 1-2 minutes. 

Add beef broth, chicken broth, carrots, celery, bay leave and browned mushrooms and onions; bring to a boil. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes.