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Beef Vegetable Soup

A recipe inspired by my favorite Test Kitchen.
Author: Christopher Kosovich

Ingredients

  • 1 to 1 1/2 pounds sirloin tip steaks trimmed of excess fat and cut into 1/2-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
  • 1/2 pound cremini mini portobello mushrooms, stems trimmed, caps wiped clean and quartered
  • 1 large onion chopped medium (about 1 1/2 cups)
  • 2 tablespoons tomato paste
  • 3 medium garlic clove minced or pressed
  • 1/2 cup red wine
  • 4 cups beef broth
  • 1 3/4 cups low-sodium chicken broth
  • 4 medium carrots peeled and cut into 1/2-inch pieces (about 2 cups)
  • 2 medium ribs celery cut into 1/2-inch pieces (about 3/4 cup)
  • 1 bay leaf
  • 1 tablespoon unflavored gelatin powdered
  • 1/2 cup cold water
  • 2 tablespoons minced fresh parsley leaves

Instructions

  • 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.
  • Serve.