CHUNKY BEEF & VEGETABLE SOUP

Nothing cures the winter gloom like soup, including this beefy one I first cooked up on a snowy day. Serve with crusty bread or rolls.

—BILLY HENSLEY MOUNT CARMEL, TN



PREP: 25 MIN. • COOK:3/4 HOURS • MAKES: 8 SERVINGS (3 QUARTS)


1/2 pounds beef stew meat, cut into 1/2-inch pieces

1 teaspoon salt, divided

1 teaspoon salt-free seasoning blend, divided

3/4 teaspoon pepper, divided

2 tablespoons olive oil, divided

4 large carrots, sliced

1 large onion, chopped

1 medium sweet red pepper, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 cup Burgundy wine or additional reduced-sodium beef broth

4 cups reduced-sodium beef broth

1 can (14 1/2 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 bay leaf

4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

1. Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pot.

2. In same Dutch oven, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.

3. Add wine, stirring to loosen browned bits from the pot. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pot; bring to a boil. Reduce heat; simmer, covered, 2 hours.

4. Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.