Chunky Vegetable Beef Soup with Red Wine and Rosemary

A bowl of Chunky Vegetable Beef Soup with Red Wine and Rosemary offers a warming and delightful meal option. Tender beef chunks are combined with a medley of colorful vegetables and simmered in a rich broth accented by red wine and rosemary. This inviting soup not only provides comfort on cold days but also serves as a wholesome choice for lunch or dinner. Its balanced flavors and hearty texture make it an appealing option for any time you need a satisfying dish that brings warmth and flavor to your table.

Ingredients

• 1 pound beef stew meat, cubed
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 6 cups beef broth
• 1 can diced tomatoes
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the beef stew meat and brown on all sides.
3. Stir in the carrots, celery, onion, and garlic. Cook until the vegetables soften.
4. Pour in the red wine, allowing it to simmer for a few minutes.
5. Add the beef broth, diced tomatoes, rosemary, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 1 hour, stirring occasionally.
7. Taste and adjust seasoning if needed before serving.

Keywords: Hearty, Comfort Food, Beef, Winter, Soup

Spice Rack: Salt, Black Pepper, Rosemary

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