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

1. 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.

2. 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.

3. Stir in the carrots and potatoes, cover, and cook 45 minutes or until beef is tender.

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