Beef Vegetable Soup
A recipe inspired by my favorite Test Kitchen.
Author: Christopher Kosovich
- 1 to 1½ pounds sirloin tip steaks, trimmed of excess fat and cut into ½-inch pieces (If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat)
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- ½ pound cremini (mini portobello) mushrooms, stems trimmed, caps wiped clean and quartered
- 1 large onion, chopped medium (about 1½ cups)
- 2 tablespoons tomato paste
- 3 medium garlic clove, minced or pressed
- ½ cup red wine
- 4 cups beef broth
- 1¾ cups low-sodium chicken broth
- 4 medium carrots, peeled and cut into ½-inch pieces (about 2 cups)
- 2 medium ribs celery, cut into ½-inch pieces (about ¾ cup)
- 1 bay leaf
- 1 tablespoon unflavored gelatin (powdered)
- ½ cup cold water
- 2 tablespoons minced fresh parsley leaves
- 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 onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes.
- Transfer vegetables to bowl.
- Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes.
- Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds.
- Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
- Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil.
- Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes.
- While soup is simmering, sprinkle gelatin over cold water and let stand.
- When soup is finished, turn off heat.
- Remove bay leaf.
- Add gelatin mixture and stir until completely dissolved.
- Stir in parsley; adjust seasonings with salt and pepper.