This is the recipe featured in the Cooking School's January - April 2010 brochure. Perfect for a cold day, this batch of soup was made with bottom round steak and Yukon gold potatoes substituted for the red potatoes. It paired well with focaccia from the Jungle Jim's bakery.
Steak and Red Wine Soup
Warm and satisfying, this hearty soup is a meal in a bowl. Add a chunk of crusty bread for a quick and delicious dinner.
2 tablespoons olive oil
2 pounds top sirloin (or bottom round steak), ½ inch dice
1 large onion, diced
4-5 large carrots, peeled and diced
2 medium red potatoes, unpeeled, small dice
2 stalks celery, diced
3-4 cloves garlic, minced
4 cups beef broth
1 cup dry red wine
28 ounces canned crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon red pepper sauce
½ teaspoon black pepper
salt, to taste
Heat the olive oil in a 5-7 quart Dutch oven over medium-high heat and brown the sirloin. Add onions, carrots, red potato, celery and garlic; cook until vegetables are beginning to soften, about 10 minutes, stirring frequently. Stir in remaining ingredients and bring to a boil. Reduce the heat, cover the pan and simmer 40 minutes, stirring occasionally. Serves 6-8.
Leigh’s tips: Like most soups, this can be served immediately – but will taste even better if refrigerated overnight. Steak and Red Wine Soup freezes well for 2-3 months.