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Print Recipe

Soup

Steak and Red Wine Soup

About the Recipe

Ingredients

serves 6-8

2 tablespoons olive oil
1 large onion, diced
4 large carrots, peeled and diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 pounds rare to medium rare steak, NY Strip, top sirloin, etc., ½-inch diced
4 cups beef broth
1 cup dry red wine
28 ounces canned crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon hot pepper sauce
½ teaspoon black pepper
Salt, to taste

Directions

Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic until the vegetables are beginning to soften, about 8-10 minutes.
Stir in remaining ingredients and bring to a boil.
Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.

Print Recipe